Warm up your evening with this hearty and nutritious soup that’s a hug in a bowl!

1

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat for about 1-2 minutes until it shimmers.

2

Once the oil is hot, add 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk. Cook this mixture for about 5-7 minutes until the vegetables soften, stirring occasionally.

3

While the vegetables are cooking, mince 2 cloves of garlic and add them to the pot, cooking for an additional 1-2 minutes until fragrant.

4

Next, pour in 1 liter of vegetable broth and add the drained and rinsed 400 grams of cannellini beans to the pot along with 1 bay leaf.

5

Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 30 minutes.

6

After the simmering time, remove the bay leaf, then use a fork or a potato masher to mash a portion of the beans for a creamy texture while leaving some whole.

7

Season the soup with salt and pepper to taste and stir well.

8

Finally, serve hot, garnished with freshly chopped parsley.

4

• Add diced pancetta or bacon for a smoky flavor.
• Incorporate kale or spinach for additional nutrients and texture.
• Drizzle with balsamic vinegar before serving for a tangy kick.

• Use dry beans instead of canned for a more authentic flavor, though you will need to soak them overnight and adjust the cooking time.
• If you prefer a thicker soup, let it simmer a bit longer, or add some diced potatoes.
• Experiment with different herbs like thyme or rosemary for a unique twist.

• fat: 10g
• fiber: 12g
• protein: 15g
• calories: 300
• carbohydrates: 45g

Packed with fiber and protein from the beans, this soup supports digestive health and helps keep you full.

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