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
1. 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.
2. Add the diced tomatoes, broth, cannellini beans, Italian seasoning, salt, and pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
4. 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.
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