Description

Rosemary Garlic White Bean Soup is the perfect comfort dish for chilly evenings or cozy gatherings. This creamy, aromatic soup combines the rich flavors of garlic and fresh rosemary with hearty white beans for a delightful experience in every spoonful. Not only is it easy to make, but it also warms your soul, making it an ideal choice for any occasion. Enjoy this dish on its own or paired with crusty bread for a satisfying meal.

Ingredients

Scale

2 tbsp extra virgin olive oil
4 garlic cloves, minced
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 cup fresh rosemary leaves (about 15 sprigs)
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups low-sodium vegetable broth
1 bay leaf
Juice of 1 lemon
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Gather all ingredients and chop garlic, carrots, and celery.
Heat olive oil in a large pot over medium heat. Add minced garlic, chopped carrots, and celery; sauté for about 5 minutes until softened.
Stir in fresh rosemary and cannellini beans, coating them well in the aromatic mixture.
Gradually pour in vegetable broth; add bay leaf and season with salt and pepper.
Bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes.
Remove bay leaf; blend the soup using an immersion blender until smooth with some chunks remaining for texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 2g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg