From craving to table
Instructions
- 1
If using dried beans, soak them overnight in plenty of water. Drain and rinse before use.
- 2
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 3
Add the garlic and cook for another 1 minute until fragrant.
- 4
Stir in the diced tomatoes, soaked (or canned) beans, vegetable broth, bay leaves, oregano, thyme, salt, and pepper.
- 5
Bring to a boil, then reduce heat and simmer uncovered for 35-40 minutes (or until beans are tender and soup has thickened).
- 6
Remove bay leaves. Stir in parsley and lemon juice, and adjust seasoning to taste.
- 7
Serve hot, garnished with extra parsley and a drizzle of olive oil if desired.