Ingredients:

  • 2 large (1 lb / 450g) carrots, chopped into 1-inch chunks
  • 2 stalks (100g) celery, chopped into 1-inch chunks
  • 1 medium (150g) yellow onion, wedged
  • 6 cloves (30g) garlic, peeled and left whole
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) kosher salt
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 6 cups (1.4L) vegetable broth
  • 1 bay leaf
  • 1/2 tsp (3g) black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the chopped carrots, celery, onion wedges, and whole garlic cloves on a large rimmed baking sheet with olive oil, dried thyme, and salt.
  2. Spread the vegetables in a single layer and roast for 20-25 minutes, tossing once halfway through, until the vegetables have mahogany-colored edges and the garlic is soft.
  3. Transfer the roasted vegetables and all the oil and browned bits from the pan into a large pot.
  4. Add the vegetable broth and the bay leaf. Bring the mixture to a gentle simmer over medium heat for approximately 10 minutes to infuse the flavors.
  5. Stir in the drained and rinsed cannellini beans.
  6. Using an immersion blender, pulse the soup 3-4 times or blend approximately one-third of the soup to create a thickened, velvety base while leaving some roasted vegetable chunks intact.
  7. Stir in the fresh lemon juice and black pepper.
  8. Garnish each serving with chopped fresh parsley and an optional drizzle of extra virgin olive oil.