Ingredients
Scale
- 1 cup dried white beans (cannellini or great northern), soaked overnight
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- Juice and zest of 1 lemon
- Fresh parsley and basil, chopped (for garnish)
- Dried thyme, oregano, bay leaf, salt, and pepper
Instructions
- Drain and rinse the soaked beans. Set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until softened (about 5-7 minutes).
- Stir in dried herbs and bay leaf; cook for another minute.
- Add broth and rinsed beans to the pot; bring to a gentle simmer.
- Cover and cook for 45-60 minutes, stirring occasionally until beans are tender.
- Remove bay leaf; stir in lemon juice and zest. Season with salt and pepper to taste.
- Serve warm in bowls garnished with fresh parsley and basil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg