Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery stalks: 2 medium, chopped
- Garlic cloves: 4 cloves, minced
- Diced tomatoes: 28 ounces, canned
- Vegetable broth: 6 cups
- Cannellini beans: 1 (15-ounce) can, rinsed and drained
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Step 2: Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Step 4: Stir in the cannellini beans and cook for another 5 minutes to heat through.
- Step 5: Season with salt and pepper to taste. Serve hot.
Notes
- This soup tastes even better the next day, so store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a quick and hearty lunch, reheat a single serving in the microwave, stirring halfway through, until warmed through.
- Serve this rustic soup with a generous dollop of pesto and crusty bread for dipping.
- Don't skip the sautéing step; softening the onions, carrots, and celery first builds a delicious base flavor for the entire soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American