Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (5 g)
  • 1 teaspoon dried rosemary (5 g)
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
  • 4 cups vegetable broth (960 ml)
  • 1 cup diced tomatoes (240 g), canned or fresh
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 2 cups all-purpose flour (240 g)
  • 1 tablespoon baking powder (15 g)
  • ½ teaspoon salt (2 g)
  • 1 cup milk (240 ml), buttermilk preferred
  • 1 large egg
  • ½ cup unsalted butter, melted (115 g)
  • 1 cup grated Parmesan cheese (100 g)
  • 2 tablespoons fresh herbs (e.g., rosemary, thyme), chopped

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onions, carrots, and celery until softened (about 5-7 minutes).
  3. Add garlic and herbs, cook for an additional 1-2 minutes until fragrant.
  4. Stir in cannellini beans, broth, and diced tomatoes.
  5. Season with salt and pepper, bring to a simmer.
  6. Cook for 20-25 minutes to blend flavors, stirring occasionally.
  7. Taste and adjust seasoning as needed.
  8. Preheat the oven to 400°F (200°C) and grease the muffin tin.
  9. In a mixing bowl, combine flour, baking powder, and salt.
  10. In another bowl, whisk together milk, egg, and melted butter.
  11. Blend wet ingredients into dry ingredients until just combined; do not overmix.
  12. Fold in cheese and fresh herbs.
  13. Fill muffin tin cups ¾ full and bake for 15-20 minutes until golden and a toothpick comes out clean.
  14. Ladle soup into bowls and garnish with chopped parsley. Serve warm muffins on the side.