This is one of my favorite soup recipes and it comes from my mom! Something about all of the different flavors in this soup just makes it so satisfying, especially on a cold day. I love the garlic and the thyme, and the fact that the carrots are firm but not mushy. You can make it vegetarian by using vegetable broth instead of chicken. What’s more, it can easily be made in 30 minutes!
Tuscan Minestrone Soup
1-2 Tbsp olive oil
1 cup sliced carrots
1 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 can (19 oz) cannellini beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) chicken broth
1/2 tsp dried thyme leaves
Heat oil over medium heat in Dutch oven; add vegetables and garlic; saute until tender, stirring occasionally. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer on low for 10-12 minutes.
My daughter ate a whole bowl of this soup! My son has never been a real soup-lover, but he is slowly starting to come around. I hope you’ll try this healthy, hearty soup and love it as much as I do!