There are so many ways to make “Italian soup” but this recipe doesn’t require soaking beans overnight or pureeing the vegetables. It’s simple, healthy, hearty and tasty. Top it with a drizzle of olive oil, or for those who love it, try truffle oil. We often serve ours with Parmesan cheese toast, but another option is to serve it with a wedge of Parmesan cheese on the side.
To make it even more healthy and tasty, try adding some chopped kale when you add the tomatoes.
Makes 4-6 servings (about 6 cups)
2 tablespoons olive oil
½ large onion, chopped
2 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 stalks celery, cut in ¼ inch slices (about ¾ cup)
2 medium carrots, cut in ¼ inch slices (about ¾ cup)
½ teaspoon salt
1 (14.5 ounce) can diced tomatoes
3 cups vegetable or chicken broth
1 tablespoon chopped fresh basil
1 bay leaf
2 (15 ounce) cans cannellini beans, drained and rinsed
Heat olive oil in large saucepan over medium heat; add onion, garlic, thyme and rosemary and sauté about 5 minutes. Stir in celery, carrots and salt and sauté about 10 more minutes. Add tomatoes, broth, basil and bay leaf and simmer about 15 minutes or until vegetables are tender. Add beans and continue to simmer about 5-10 minutes. Remove bay leaf, season with salt and pepper to taste and serve.