Description
A hearty Italian bean soup packed with flavors and nutrients.
Ingredients
Scale
- 1 cup dried cannellini beans
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the beans overnight in water.
- Drain and rinse the beans.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Add garlic and cook for 1 minute.
- Add beans, vegetable broth, diced tomatoes, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for about 1 hour.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Use canned beans for a quicker option.
- Adjust seasoning to your preference.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: italian bean soup, soup, vegetarian soup, healthy soup