Rosemary White Bean Soup
A warm and tasty dish that combines creamy white beans with fresh rosemary for a comforting and nutritious soup, perfect for any meal.
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.
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.