Step 1

Drain and rinse beans. Dice onion and mince garlic.

Step 2

Heat a large dutch oven or heavy-bottomed pot to medium-high heat with 2 tsp olive oil.

Step 3

Sauté onion for 5 minutes to soften, then add garlic, crushed red pepper flakes, salt, pepper, and fresh herbs. Cook for an additional minute, stirring constantly.

Step 4

Stir in beans, broth, and fire roasted diced tomatoes.

Step 5

Bring to a boil, then lower heat to a simmer. Cover and cook for 25 minutes.

Step 6

Stir in lemon zest. Taste test and adjust salt, pepper, and herbs to taste. I love it with a little extra crushed red pepper flakes for a kiss of spiciness in the broth. So good!

Step 7

Enjoy! You can top each bowl with a little drizzle of olive oil (I did!) and any optional extras your heart desires.

Step 8

This soup is great the first day and fantastic the next! Feel free to warm up leftover bowls the following day or prepare this soup as part of your weekly meal prep.