Ingredients:

  • 2 cups dried cannellini beans or kidney beans
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 (14 oz) can crushed tomatoes
  • 6 cups vegetable broth or water
  • 1 bay leaf
  • 1 teaspoon dried thyme or rosemary
  • Salt and freshly ground black pepper
  • Red pepper flakes (optional)
  • Fresh parsley or basil, chopped

Instructions:

  1. If using dried beans, soak overnight in cold water and drain. Cook beans in boiling water until tender, then drain and set aside. Alternatively, use canned beans for quicker preparation.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery; sauté until softened, about 8-10 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes and cook for another 5 minutes, stirring occasionally.
  4. Add cooked or canned beans, vegetable broth, bay leaf, and herbs. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour until flavors meld and soup slightly thickens.
  5. Remove bay leaf and season with salt, pepper, and red pepper flakes if using. Stir in fresh herbs just before serving for brightness.
  6. Ladle soup into bowls, garnish with chopped parsley or basil, and serve with crusty Italian bread and grated cheese if desired.