Description
A creamy, flavorful soup packed with a medley of vegetables, tender beans, and a soothing broth that warms the soul.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Add the diced tomatoes, broth, cannellini beans, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the heavy cream and heat through for a few minutes. Serve warm in bowls garnished with fresh parsley.
Notes
Serve alongside crusty bread or a salad. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg