Ingredients
Scale
- 2 cups dried white beans (or 4 cups canned, rinsed)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Soak dried beans overnight or boil for 2-3 minutes and let sit for an hour.
- In a pot, heat olive oil and sauté onions for 5 minutes, then add garlic, carrots, and celery and cook for another 5 minutes.
- Add soaked beans and vegetable broth, then stir in canned tomatoes, thyme, oregano, and bay leaf. Bring to a boil and then reduce to a simmer.
- Simmer for 45 minutes (dried beans) or 15-20 minutes (canned beans), stirring occasionally and seasoning to taste.
- Remove bay leaf, ladle into bowls, garnish with parsley, and serve.
Notes
- Feel free to add your favorite vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian