Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened and translucent.
Step 2: Add the minced garlic, rosemary, and thyme to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
Step 3: Pour in the crushed tomatoes and vegetable broth. Add the rinsed and drained cannellini beans and the bay leaf. Stir everything together.
Step 4: Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 25-30 minutes. This allows the flavors to meld beautifully. Pro Tip: The longer it simmers, the richer the flavor of these bean soup recipes becomes!
Step 5: If using pasta, add it to the soup during the last 8-10 minutes of cooking, or according to package directions, until al dente. Skip this step for a gluten-free option or if you prefer a thicker, brothier soup.
Step 6: Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust as needed. Pro Tip: Taste and adjust! Different broths have varying sodium levels.
Step 7: Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Enjoy your comforting bowl of this delightful bean soup!