Description
Warm up with this comforting Rosemary Garlic White Bean Soup, a delightful blend of creamy white beans, aromatic garlic, and fresh rosemary. Perfect for chilly evenings or quick weeknight dinners, this soup offers a nostalgic taste experience that wraps you in warmth with every spoonful. Easy to prepare and incredibly satisfying, it pairs beautifully with crusty bread or serves as a lovely starter for festive meals.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 cups low-sodium vegetable broth
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 medium onion, diced
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic and chopped rosemary; cook for 1-2 minutes until fragrant.
- Add the rinsed cannellini beans to the pot and stir gently.
- Pour in vegetable broth and season with salt and pepper. Bring to a gentle simmer for 15-20 minutes.
- For creaminess, blend part of the soup using an immersion blender or transfer half to a blender until smooth; leave some beans whole for texture.
- Stir in fresh lemon juice right before serving; adjust seasoning if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg