Easy Hearty Tuscan Bean Soup with Savory Muffins

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