Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium carrot, diced
– 1 celery stalk, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (14.5 oz) white beans (cannellini or navy beans), drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– 1 bay leaf
– Salt and pepper, to taste
– 1 tablespoon tomato paste
– 1/2 cup chopped fresh parsley (optional, for garnish)
– Grated Parmesan cheese (optional, for serving)
– Crusty bread (optional, for serving)
Instructions:
1. Sauté the Vegetables:
– Heat the olive oil in a large pot over medium heat.
– Add the chopped onion, garlic, carrot, and celery.
– Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the Tomatoes and Beans:
– Stir in the diced tomatoes (with their juices), white beans, and tomato paste.
– Cook for another 2-3 minutes, allowing the flavors to meld.
3. Add the Broth and Herbs:
– Pour in the vegetable broth and add the dried thyme, dried basil, and bay leaf.
– Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
4. Season the Soup:
– Season with salt and pepper to taste.
– Remove the bay leaf before serving.
5. Garnish and Serve:
– Ladle the soup into bowls.
– Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
– Serve with crusty bread on the side.
Enjoy your quick and delicious Tomato and Bean Soup Provencal!
