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.
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This recipe is now my absolute favorite breakfast and can also be taken on the go.
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This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.
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Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
