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Ingredients
- 1/2 onion , diced
- 1 stalk celery, diced
- 2 carrots, diced
- 1/3 red pepper, diced
- 2 cloves garlic , minced
- 2 tsp fresh thyme
- 1 1/2 tbsp flour
- 3 cups chicken or vegetable stock
- 1 tomato, diced
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 2 cans cannellini beans, drained and rinsed
- 3 tbsp heavy cream
- 2 tbsp parsley chopped
Ingredients
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Instructions
- Heat the oil in a 3-quart pot over medium-high heat; add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes. Turn the heat down to medium, stir in the tomato paste, garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more. Add the stock, tomato, bay leaf, oregano, salt, pepper, and beans, (Mash a 1/2 can of the beans before adding to make a thicker soup.) and bring to a boil; turn the heat down and simmer 15 minutes (uncovered). Turn the heat off and stir in the cream and parsley.
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