simple recipe for Mediterranean White Bean Soup

Servings: 6-8

Ingredients:

• 1 cup dried cannellini beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons lemon juice (optional)
• Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrot, and celery, and cook until the vegetables are tender, about 5-7 minutes.
3. Add the soaked and drained cannellini beans, crushed tomatoes, vegetable broth, thyme, and rosemary.
4. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the beans are tender.
5. Season with salt and pepper to taste.
6. If desired, stir in lemon juice and serve with chopped parsley on top.

Mediterranean twist:

• Add 1/4 cup chopped Kalamata olives for a salty, savory flavor
• Use 1/4 cup chopped fresh parsley instead of thyme and rosemary
• Add 1/4 cup crumbled feta cheese for a tangy, creamy element

Enjoy your delicious and comforting Mediterranean White Bean Soup!