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Bean Soup Recipe

Italian · Soup · 105 min total

A hearty and comforting bean soup made with dried beans, vegetables, and aromatic herbs, perfect for a cozy meal.

Ingredients

• 1 lb dried cannellini beans, soaked overnight and drained
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic, bay leaf, rosemary, and thyme; cook for 1 minute until fragrant.
3. Add soaked beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours or until beans are tender.
4. Remove bay leaf. Using an immersion blender, partially blend the soup to thicken, leaving some beans whole. Alternatively, mash some beans with a fork.
5. Season with salt and pepper to taste. Stir in fresh parsley.
6. Serve hot, topped with grated Parmesan cheese if desired.

Tips

• For a creamier soup, blend more of the beans.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Serve with crusty bread for dipping.

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