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.
Easy orange Zucchini Heaven Bread
LEMON PEELS, THROWING THEM AWAY IS A BIG MISTAKE: IF YOU USE THEM LIKE THIS THEY ARE WORTH THEIR WEIGHT IN GOLD AT HOME
GARLIC PARMESAN ROASTED BRUSSEL SPROUTS
CAKE with MARIA Biscuits – No Baking, Delicious and QUICK TO MAKE
Lamb and Spinach Moussaka
Baked Farfalle with Meat Sauce and Béchamel
