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.
SLOW COOKER REUBEN DIP
I’ve tried this recipe multiple times and can never get enough of the sauce
Loaded Baked Potato Pockets
Strawberry Dumplings Recipe
How to make a multipurpose cleaner to perfume the whole house
RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
Chicken Parmesan Try it, you will not regret it!
COWBOY MEATLOAF AND POTATO CASSEROLE
I Visited My Pregnant Sister, and When I Saw How Her Husband Treated Her, I Taught Him a Lesson