Description
Rosemary garlic white bean soup is a creamy and savory blend of white beans, fresh rosemary, and garlic. This soup is comforting and ideal for cold-weather meals.
Ingredients
Scale
- 3 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 to 3 sprigs fresh rosemary
- Salt and pepper to taste
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat and add chopped onion, cooking until it turns translucent for about 5 minutes.
- Incorporate minced garlic and fresh rosemary into the mixture, sautéing for an additional 2 minutes to release their aroma.
- Stir in white beans, ensuring they are well mixed with onions, garlic, and rosemary before continuing on to the next step.
- Pour vegetable broth into the pot; bring this blend to a boil then lower the heat allowing it to simmer for around 20 minutes.
- After simmering, take out the rosemary sprigs from your soup base; use an immersion blender or transfer batches of soup to a regular blender until you achieve a smooth consistency.
- Season your creation with salt and pepper according to preference while adding lemon juice for extra zest.
- Dish out hot servings garnished with freshly chopped parsley if you’d like some added freshness alongside your warm bowl of white bean soup!
Notes
Using fresh rosemary enhances the soup’s flavor, so be sure to include it for a delicious experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg