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.
CHOCOLATE CAKE WITH CREAM
Holy moly! I made this meal for a get together, and it vanished in minutes
Old-Fashioned Chicken and Dumplings
Philly Cheesesteak Sliders
The Lady Next Door Demanded That I Upgrade My Car So I Don’t Embarrass the Neighborhood – Karma Hit Her before I Could
Here is the secret of cleaning drain pipes, the plumber’s method comes out
Beef and Rice Casserole
Woman Leaves Newborn on Business Class Plane Seat, Decides to Find Him 13 Years Later
Squeeze 1 lemon with 1 teaspoon of olive oil. You will remember me for the rest of your life.
