2 cans (15 oz) white beans (cannellini or Great Northern)
1 cup diced carrots
1 cup diced celery
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, for garnish
Begin by rinsing and draining the canned beans. Dice your carrots, celery, and onion, and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the veggies start to soften.
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Add the drained beans, vegetable broth, thyme, and bay leaf to the pot. Stir well to combine all the ingredients.
Bring the soup to a gentle boil, then lower the heat to let it simmer. Cover and cook for about 20-25 minutes.
Remove the bay leaf and taste your soup. Add salt and pepper to taste. Optionally, blend part of the soup for a creamier texture.
Ladle the soup into bowls and garnish with freshly chopped parsley. Drizzle with olive oil just before serving.
Enjoy with a slice of crusty bread or a light salad!
