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–+ servings

Rosemary White Bean Soup

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A warm and tasty dish that combines creamy white beans with fresh rosemary for a comforting and nutritious soup, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

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.

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and chopped rosemary. Stir for an additional minute until fragrant.
  3. Add the drained white beans and vegetable broth to the pot. Bring to a simmer.
  4. Let the soup simmer for about 15 minutes, allowing the flavors to meld. Stir occasionally.
  5. For a creamier texture, use an immersion blender to puree part of the soup (optional).
  6. Season with salt and pepper to taste.
  7. Serve hot with crusty bread and a side salad.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 2g

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw and reheat when ready to enjoy.
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