Description
A comforting and hearty Mediterranean soup made with creamy cannellini beans and fresh vegetables, perfect for chilly days.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 medium onion (or 1 leek), chopped
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- Water or vegetable broth
- Fresh herbs (like parsley or basil) for garnish
- Drizzle of olive oil (optional)
Instructions
- In a large pot, sauté the chopped onions until they turn translucent.
- Add the diced carrots and celery, cooking until they soften.
- Stir in the drained cannellini beans and cook for a few minutes.
- Pour in water or vegetable broth, season with salt and pepper, and let it simmer for 20-30 minutes.
- Serve hot, topped with fresh herbs or a drizzle of olive oil if desired.
Notes
For added flavor, include garlic when sautéing onions. You can toss in any leftover vegetables or add diced potatoes or cooked pasta for heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: soup, vegetarian, healthy, easy, Mediterranean, beans