Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 can (14.5 oz) diced tomatoes
4 cups vegetable or chicken broth
3 cans (15 oz each) cannellini beans, drained and rinsed
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
2 cups fresh spinach or kale, roughly chopped
1/4 cup grated Parmesan cheese (optional)
Fresh parsley or basil for garnish (optional)
Crusty bread for serving
Instructions
- Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. - Add Carrots and Celery:
Stir in the sliced carrots and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. - Add Tomatoes and Broth:
Pour in the diced tomatoes (with their juices) and the vegetable or chicken broth. Stir to combine. - Add Beans and Seasonings:
Add the drained and rinsed cannellini beans to the pot. Stir in the dried rosemary, thyme, basil, and oregano. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. - Simmer the Soup:
Let the soup simmer for about 20-25 minutes, until the vegetables are tender and the flavors have melded together. - Add Greens:
Stir in the chopped spinach or kale. Let the greens cook for about 2-3 minutes, until they are wilted and tender. - Serve:
Ladle the hot soup into bowls. Sprinkle with grated Parmesan cheese if desired and garnish with fresh parsley or basil. Serve with crusty bread for a complete meal.