vegetable-bean soup... 50 minutes

the goods:

2 tablespoons extra-virgin olive oil

2 medium carrots, diced small

1 medium yellow onion, diced small

3 garlic cloves, minced

1 teaspoon dried thyme

2 cans (15.5 ounces each) cannellini beans, rinsed and drained

1 can (28 ounces) diced tomatoes

4 cups low-sodium vegetable broth

1/4 cup chopped fresh parsley

grated Parmesan, for serving

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve with Parmesan.