Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and carrots. Sauté until tender, about 5 minutes.
- Add beans, vegetable broth, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky as desired.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- For a vegan version, ensure broth is vegetable-based.
- You can add a splash of balsamic vinegar for extra depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
