2 cans (15 oz each) white beans (cannellini or great northern)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup diced carrots
1 cup diced celery
1 tsp dried thyme
Salt and pepper to taste
2 cups kale or spinach (optional)
Olive oil for sautéing
Prepare the Beans: If using dried beans, rinse and soak them overnight. Drain and rinse them before use.
Sauté Vegetables: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
Add Garlic and Herbs: Stir in the minced garlic and dried thyme, cooking for an additional 1-2 minutes to release their flavors.
Add Beans and Broth: Pour in the white beans and broth. If you’ve soaked dried beans, add them now.
Bring to a Simmer: Increase the heat to high to bring the soup to a boil, then reduce the heat, cover, and let it simmer for about 20 minutes. If using canned beans, 10-15 minutes will suffice.
Mix in Greens: If you’re adding kale or spinach, toss it in during the last few minutes of cooking until wilted.
Season: Taste and adjust seasoning with salt and pepper to your liking.
Serve: Serve the soup hot with crusty bread or a sprinkle of Parmesan cheese on top.
