Cannellini Vegetable Soup with Parmesan Toasts

A hearty and flavorful Cannellini Vegetable Soup paired with crispy Parmesan toasts. Perfect for a cozy and satisfying meal

Ingredients:

• 2 cans cannellini beans, drained and rinsed
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 slices baguette
• 1 cup grated Parmesan cheese

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in garlic, onions, carrots, and celery

Cook the vegetables in oil until they are soft

Add the diced tomatoes, thyme, rosemary, salt, and pepper, and mix them in

Put in the vegetable broth and raise the heat

Wait 15 to 20 minutes and then serve

Set the oven broiler to high while the soup is simmering

Put slices of baguette on a baking sheet and top them with Parmesan cheese

Put the dish under the broiler and melt the cheese

It should turn golden brown

Toasts with Parmesan cheese should be served with the hot soup