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.
Korean BBQ Meatballs with Spicy Mayo Dip
Savory Chicken Pie with Homemade Dough
Cheesy Garlic Cruffin
Girandola Cookies: Beautiful and delicious!
Breaking: Kid Rock and Oliver Anthony To Give a Tribute to Toby Keith at the Next Super Bowl Halftime
Pork Chops with Scalloped Potatoes
Thanks to these salt tricks, you’ll see that cleaning has never been so easy!
My white is whiter than snow: I bleach things quickly, my husband says I’m the Snow Queen
Boston Cream Poke Cake