White Bean Soup with Carrots & Herbs

Ingredients:

• 2 cups dried white beans (cannellini or navy beans), soaked overnight or quick-soaked

• 1 large onion, chopped

• 2-3 medium carrots, sliced into rounds

• 2 stalks celery, chopped

• 3 cloves garlic, minced

• 6 cups vegetable or chicken broth (or water with bouillon)

• 2 sprigs fresh thyme (or 1 tsp dried thyme)

• 2 tbsp olive oil or butter

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Soak the Beans

• Rinse the dried beans under cold water.

• Soak beans overnight in a large bowl with plenty of water OR quick-soak by boiling beans in water for 5 minutes, then removing from heat and letting sit for 1 hour.

• Drain and rinse beans after soaking.

Step 2: Sauté the Vegetables

• Heat olive oil or butter in a large soup pot over medium heat.

• Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and onions become translucent.

• Add minced garlic and cook for another minute until fragrant.

Step 3: Add Beans and Broth

• Add the soaked beans to the pot.

• Pour in the 6 cups of vegetable or chicken broth.

• Toss in the fresh thyme sprigs.

• Stir to combine.

Step 4: Simmer

• Bring the mixture to a boil.

• Reduce heat to low, cover, and let simmer for about 1 hour or until beans are tender.

• Stir occasionally and add more broth or water if the soup becomes too thick.

Step 5: Season and Serve

• Remove thyme sprigs.

• Season with salt and pepper to taste.

• Ladle the soup into bowls and garnish with fresh parsley.

Tips:

• For a thicker soup, mash a few beans at the bottom of the pot and stir.

• You can add a bay leaf during simmering for extra flavor (remove before serving).

• Optional: Add a splash of lemon juice or vinegar before serving to brighten the flavor.