Rosemary White Bean Soup
Rosemary White Bean Soup
Introduction
Rosemary White Bean Soup is a warm and tasty dish that is both healthy and easy to make. It combines creamy white beans with the wonderful flavor of rosemary, creating a comforting bowl of soup that’s perfect for any meal.
Why Make This Recipe
This recipe is great because it’s quick, uses simple ingredients, and is packed with nutrition. It’s a fantastic way to enjoy a hearty soup that will keep you feeling satisfied. Plus, it’s perfect for vegans and vegetarians!
How to Make Rosemary White Bean Soup
Ingredients:
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- Optional: Crusty bread and salad for serving
Directions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and chopped rosemary. Stir for an additional minute until fragrant.
- Add the drained white beans and vegetable broth to the pot. Bring to a simmer.
- Let the soup simmer for about 15 minutes, allowing the flavors to meld. Stir occasionally.
- For a creamier texture, use an immersion blender to puree part of the soup (optional).
- Season with salt and pepper to taste.
- Serve hot with crusty bread and a side salad.
How to Serve Rosemary White Bean Soup
Serve this soup hot, alongside some crusty bread for dipping. You can also add a fresh side salad to make it a complete meal.
How to Store Rosemary White Bean Soup
Keep any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage, up to 3 months. Just thaw and reheat when ready to enjoy!
Tips to Make Rosemary White Bean Soup
- Make sure to rinse the white beans to remove any excess salt.
- If you want a more intense rosemary flavor, add a little extra fresh rosemary.
- You can add veggies like carrots or celery for more texture and flavor.
Variation (If Any)
You can add cooked sausage or bacon for a meat option, or try using different beans like cannellini or navy beans for a change.
FAQs
-
Can I use dried beans instead of canned?
Yes, but you need to soak and cook them before starting the soup. -
What can I add for extra flavor?
You can add a splash of lemon juice or some crushed red pepper for heat. -
Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free.
Enjoy making and eating your Rosemary White Bean Soup! It’s simple and oh-so-delicious!
Rosemary White Bean Soup
Ingredients
Main Ingredients
- 1 can 15 oz white beans, drained and rinsed Rinse to remove excess salt.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped Alternatively, use 1 teaspoon dried rosemary.
- to taste Salt and pepper
For Serving
- Crusty bread Optional for dipping.
- Salad Optional side to complete the meal.
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and chopped rosemary. Stir for an additional minute until fragrant.
- Add the drained white beans and vegetable broth to the pot. Bring to a simmer.
- Let the soup simmer for about 15 minutes, allowing the flavors to meld. Stir occasionally.
- For a creamier texture, use an immersion blender to puree part of the soup (optional).
- Season with salt and pepper to taste.
- Serve hot with crusty bread and a side salad.
