Step 1

Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic.

Step 2

Measure out remaining ingedients for speedy soup assembly. Drain and rinse beans.

Step 3

Heat a large pot or dutch oven to medium-high heat with oil and butter. Sauté onions, celery, and carrots unil tender.

Step 4

Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute more.

Step 5

Add broth (or stock) along with beans and optional parmesan rind. For a more stew-like soup go with 4 cups broth or a little extra for a brothier soup.

Step 6

Bring soup to a boil, then reduce to a low but active simmer. Cook for about 15 minutes or until vegetables are tender and beans are warmed through.

Step 7

Remove and discard parmesan rind, if using.

Step 8

Taste and add any additonal herbs/spices your heart desires.

Step 9

Once the soup is hot and ready, top with grated parmesan cheese and choice of toppings and dive on in!

Step 10

Leftovers can be kep in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. Soup may also be frozen for later.