Slow-Cooked White Bean and Vegetable Soup

Name: Slow-Cooked White Bean and Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium, diced into 1/2-inch cubes yellow onion; 2 cloves, minced garlic; 1 stalk, finely chopped celery; 2 medium, diced into 1/2-inch cubes carrots; 1 medium, diced into 1/2-inch cubes russet potato; 1 can (15 oz), rinsed and drained white beans; 4 cups vegetable broth; 1 tsp dried thyme; 1 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper

A hearty, herb-infused soup with tender vegetables and creamy white beans simmered to perfection.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 tbsp olive oil
1 medium, diced into 1/2-inch cubes yellow onion
2 cloves, minced garlic
1 stalk, finely chopped celery
2 medium, diced into 1/2-inch cubes carrots
1 medium, diced into 1/2-inch cubes russet potato
1 can (15 oz), rinsed and drained white beans
4 cups vegetable broth
1 tsp dried thyme
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion (diced into 1/2-inch cubes), 2 garlic cloves (minced), and 1 celery stalk (finely chopped). Sauté for 5 minutes until the onion is translucent and garlic is fragrant.
Step 2: Add 2 medium carrots (diced into 1/2-inch cubes), 1 medium russet potato (diced into 1/2-inch cubes), 1 can (15 oz) white beans (rinsed and drained), 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer.
Step 3: Cover and simmer for 25 minutes, stirring occasionally. Remove the bay leaf and season with 1/2 tsp salt and 1/4 tsp black pepper to taste.