Description
A delightful and nourishing soup combining the heartiness of vegetables and beans with aromatic herbs, perfect for any time of the year.
Ingredients
Scale
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup cooked beans (such as great northern or kidney)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, sauté the onion and garlic until softened, about 3-4 minutes.
- Add the carrots and celery, cooking for an additional 5 minutes.
- Stir in the diced tomatoes, broth, beans, basil, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, sauté onion and garlic in olive oil. Add freshly grated Parmesan cheese for creaminess, or incorporate seasonal vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg