Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 garlic cloves (minced)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1/2 teaspoon crushed red pepper (optional)
- 4 cups low-sodium chicken or vegetable broth
- 3 cans (15 ounces each cannellini beans, drained and rinsed)
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup heavy cream (optional for creamier soup)
- Fresh parsley (chopped for garnish)
- Grated Parmesan cheese for serving (optional)
Instructions
- Put olive oil in a large soup pot. Heat over medium heat until warm.
- Add chopped onion, carrots, and celery. Cook until soft, about 56 minutes.
- Stir in garlic, rosemary, thyme, and crushed red pepper. Cook 1 minute more.
- Pour in broth and drained beans. Add the bay leaf. Stir well.
- Bring soup to a boil, then reduce heat. Let simmer for 2530 minutes.
- Use an immersion blender for a creamy texture. Blend half or all the soup.
- Stir in heavy cream if using. Add salt and pepper to taste.
- Ladle soup into bowls. Sprinkle with parsley and Parmesan if desired.