3–15 oz. cans of white cannellini beans, drained and rinsed
Fresh parsleyfor serving
OPTIONAL: fresh parsley and vegan parmesan cheesefor serving
In a 5.5 quart stockpot, such as the one shown from Xtrema, heat olive oil over medium heat. Add onions and cook about 3-5 minutes. Add the garlic, carrots, celery, fennel, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
To the stockpot, add the broth and beans. Bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors and the vegetables soften.