Description
A warm, hearty Mediterranean white bean soup featuring a blend of white beans, fresh vegetables, and aromatic herbs.
Ingredients
- 1 can white beans (cannellini or great northern)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
- Grated cheese (optional for topping)
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the chopped onions, minced garlic, diced carrots, and diced celery to the pot. Sauté until the vegetables soften, about 5-7 minutes.
- Stir in the white beans, vegetable broth, oregano, thyme, salt, and pepper. Combine well.
- Bring the soup to a boil, then reduce the heat to a simmer. Allow it to simmer for about 20 minutes.
- If desired, use an immersion blender to partially blend the soup for a creamier texture.
- Serve hot, garnished with fresh herbs and optional grated cheese.
Notes
For a thicker soup, blend a portion before serving while retaining some whole beans. Experiment with spices for added warmth.
