In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables are softened.
Add the dried thyme and rosemary to the pot. Stir to combine and let the herbs release their flavors for about a minute.
Add the drained and rinsed cannellini beans to the pot. Stir to mix with the vegetables and herbs.
Pour in the vegetable broth and add the bay leaf. Season with salt and pepper to taste. Stir everything together.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Lemon Pie
The entire family loved every bite of this dish. Next time, I’ll double the batch
Salisbury Steak
How to remove mold from walls forever and without chemicals
Cheesecake Crescent Rolls Casserole
Crockpot Guinness Glazed Meatballs
The simplest system for watering cucumbers, tomatoes, zucchini, watermelons and melons
I Found Out My Neighbors Secretly Used My Hot Tub for a Year – I Taught Them a Lesson They Won’t Forget
Vegan Potpie
