Ingredients
Equipment
Method
Preparation
- Gather your fresh herbs, vegetables, and beans. Chop the onions, carrots, and celery into small, even pieces and set aside. Rinse the canned beans under cool water.
Sauté Base
- Heat a drizzle of extra virgin olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until soft and fragrant.
Add Herbs and Broth
- Stir in the chopped fresh rosemary, thyme, and parsley. Pour in the vegetable broth and bring to a gentle simmer.
Incorporate Beans
- Add the rinsed cannellini beans or your choice of white beans to the pot. Allow the soup to gently simmer for 20-30 minutes, stirring occasionally.
Finalize
- Taste the soup and adjust seasoning with salt and pepper. Serve hot, drizzling a little extra virgin olive oil on top.
Nutrition
Notes
For optimal flavor, adjust the recipe with seasonal vegetables and herbs as desired. Perfect to pair with crusty bread or Pecorino cheese.
