White Bean Soup

Servings:

---

Ingredients

Qty	Ingredient

| 1 tbsp | olive oil | 1 ea | onion, chopped | 2 ea | carrots, chopped | 2 ea | celery stalks, chopped | 2 ea | cloves garlic, minced | 4 cups | vegetable broth (low-sodium preferred) | 2 cups | water | 2 cups | cannellini beans, rinsed | 1 ea | can diced tomatoes, undrained | 1 tsp | dried oregano | ½ tsp | dried thyme | taste | Salt and pepper to taste | taste | Chopped fresh parsley, for garnish (optional)

---

Preparation

1. Saute onion, carrots, and celery in olive oil at medium heat until softened, about 5 minutes
2. Add garlic and cook an additional minute or until fragrant.
3. Pour in vegetable broth, cannellini beans, diced tomatoes with their juices, oregano, and thyme. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for abotu 45 minutes, or until the flavors meld and the soup thickens slightly.
5. Serve hot, garnished with chopped fresh parsley if desired.