Description
A simple and satisfying one-pot soup packed with vegetables and white beans.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic. Cook for 1 minute more.
- Pour in vegetable broth, add cannellini beans and diced tomatoes.
- Add zucchini, green beans, thyme, and red pepper flakes.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- Adjust vegetables based on your preferences.
- Add a squeeze of lemon juice for extra flavor.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg