# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Herbs & Aromatics
06 - 1 tablespoon fresh sage, finely chopped or 1 1/2 teaspoons dried sage
07 - 1 tablespoon fresh rosemary, finely chopped or 1 1/2 teaspoons dried rosemary
08 - 2 bay leaves
→ Beans & Broth
09 - 3 cups cooked white beans, such as cannellini or Great Northern (about 2 cans, drained and rinsed)
10 - 4 cups low-sodium vegetable broth
11 - 1 cup water
→ Seasoning
12 - 3/4 teaspoon kosher salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/8 teaspoon crushed red pepper flakes, optional
→ Finish
15 - 2 tablespoons lemon juice
16 - 2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, and sauté for 6–8 minutes until vegetables are softened.
02 - Stir in garlic, fresh sage, rosemary, and bay leaves. Sauté for 1 minute until fragrant.
03 - Add cooked white beans, vegetable broth, and water. Season with kosher salt, black pepper, and red pepper flakes if desired.
04 - Bring to a gentle simmer. Reduce heat, cover, and cook for 20 minutes, stirring occasionally.
05 - Remove bay leaves. Using an immersion blender, blend a portion of the soup with 3–5 pulses directly in the pot, or mash some beans with a wooden spoon for a creamy consistency.
06 - Stir in lemon juice, taste, and adjust seasoning if needed.
07 - Ladle soup into bowls and garnish each portion with chopped fresh parsley.
