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.
10 things you always cleaned wrong. Expert advice
Easy Crock Pot Chicken Tacos
Kate Middleton’s heartwarming response to fans
Entitled Neighbors Threw a Loud Party and Used Our Pool as a Trash Bin – They Didn’t Get Away with It
Country Cabbage Rolls Straight From A Mennonite Kitchen
FIRST PUBLIC STATEMENT FROM PRINCE WILLIAM ON HIS WIFE AND FATHER, KING CHARLES
