WHITE BEAN AND ROSEMARY SOUP
White Bean and Rosemary Soup is a hearty, comforting dish made with creamy beans, fragrant herbs, and simple vegetables. It’s perfect for cold days and easy enough for a quick, wholesome weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 cans 15 oz each white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth or chicken broth
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon lemon juice optional
- Crusty bread for serving
Instructions
Sauté Veggies:
- Heat olive oil in a pot over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic and cook for 1 minute more.
Add Ingredients:
- Stir in white beans, broth, rosemary, and bay leaf. Bring to a simmer.
Simmer & Season:
- Simmer uncovered for 20–25 minutes. Discard bay leaf. Lightly mash some beans for a creamier texture if desired. Add salt, pepper, and lemon juice to taste.
Serve:
- Ladle into bowls and serve hot with crusty bread.
Notes
- Make Ahead: Soup stores well in the fridge for up to 4 days.
- Variations: Add spinach, carrots, or diced tomatoes for extra nutrients.
- Serving Suggestions: Delicious with garlic toast or a green salad.
- Allergy-Friendly: Naturally gluten-free and vegan if using veggie broth.