Description
A hearty and healthy white bean tomato soup perfect for Thanksgiving, packed with flavor and nutrients.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Stir in diced tomatoes, white beans, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a creamier texture, blend half the soup before serving.
- Add a pinch of red pepper flakes for extra heat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American