Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 6 cups vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add finely diced onion, carrots, and celery. Sauté slowly for 10-15 minutes, stirring occasionally, until vegetables are tender and slightly caramelized, forming the soffritto base.
  2. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the pot. Cook for another 1-2 minutes until fragrant.
  3. Pour in vegetable broth and crushed tomatoes. Stir in the rinsed and drained cannellini beans and kidney beans. Bring the soup to a gentle simmer.
  4. Reduce heat to low, cover, and simmer for 30-40 minutes, allowing the flavors to meld and vegetables to become fully tender. Stir occasionally.
  5. Taste and adjust seasonings as needed. Serve hot.