White Bean Soup

🛒 Ingredients

• Dried White Beans (Cannellini) 200 g · 666 kcal
• Olive Oil 30 g · 265 kcal
• Onion 150 g · 60 kcal
• Carrots 100 g · 41 kcal
• Celery Stalks 80 g · 11 kcal
• Garlic 15 g · 22 kcal
• Vegetable Broth 1000 g · 50 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Bay Leaf 1 g · 0 kcal
• Fresh Rosemary and Thyme 2 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the dried white beans thoroughly and soak them in cold water overnight, or for at least 8 hours; drain and rinse again.
2. Transfer the soaked beans to a large pot, cover with fresh water, and bring to a boil; reduce heat and simmer for 60-90 minutes until tender, then drain.
3. In a separate large pot, heat olive oil over medium heat; add chopped onion, carrots, and celery, sautéing for 8-10 minutes until softened.
4. Add minced garlic, bay leaf, rosemary, and thyme to the pot, cooking for another minute until fragrant.
5. Stir in the cooked white beans, diced tomatoes, and vegetable broth; bring to a simmer.
6. Cover and simmer gently for 20-30 minutes to allow the flavors to meld, stirring occasionally.
7. Remove the bay leaf and herb sprigs before serving; season with salt and pepper to taste.