Italian Three Bean Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until vegetables are softened.
• STEP 2.Add garlic, thyme, and rosemary, and cook for another minute until fragrant.
• STEP 3.Add diced tomatoes, vegetable broth, and beans. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
• STEP 4.Season with salt and pepper to taste. Serve hot with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Cooking Tips

• You can use any combination of beans you like, such as kidney beans, cannellini beans, and chickpeas.
• For a thicker soup, mash some of the beans with a fork or blend a portion of the soup with an immersion blender.
• Feel free to add other vegetables like zucchini or spinach for extra nutrition.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with a drizzle of olive oil and a sprinkle of fresh herbs for added flavor.