# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 cloves garlic, minced
→ Beans & Liquid
06 - 2 (15-ounce) cans cannellini beans, drained and rinsed
07 - 4 cups vegetable stock
08 - 1 bay leaf
→ Dairy & Seasoning
09 - ½ cup freshly grated Parmesan cheese, plus more for serving
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon dried thyme
13 - ½ cup heavy cream
→ Garnish
14 - Chopped fresh parsley
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for 6 to 8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant and incorporated.
03 - Add drained cannellini beans, vegetable stock, bay leaf, thyme, salt, and black pepper to the pot. Bring to a gentle simmer.
04 - Reduce heat to low, cover the pot, and simmer for 20 minutes to allow flavors to meld.
05 - Remove bay leaf. Using an immersion blender, purée soup until smooth and creamy. Alternatively, transfer soup in batches to a countertop blender and process until desired consistency is reached.
06 - Stir in grated Parmesan cheese and heavy cream. Heat gently, stirring occasionally, until cheese melts completely and soup reaches serving temperature. Adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls. Garnish with additional Parmesan cheese and fresh parsley. Serve immediately while hot.
