Description
Warm your soul with this creamy Mediterranean White Bean and Rosemary Soup, a delightful blend of hearty beans and aromatic herbs that’s perfect for any chilly day.
Ingredients
Scale
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the Beans: Stir in the drained white beans, mixing well to coat them in the onion-garlic mixture.
- Pour in the Broth: Add vegetable broth and chopped rosemary to the pot. Bring to a gentle boil.
- Simmer Away: Reduce heat and let it simmer uncovered for about 20 minutes to meld the flavors.
- Blend It Up: Use an immersion blender directly in the pot or transfer batches to a countertop blender. Blend until smooth but retain some texture if desired.
- Season & Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, drizzled with additional olive oil if desired.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For extra creaminess, blend half of the soup before serving. Customize by adding fresh spinach or a sprinkle of lemon zest for brightness. Store leftovers in an airtight container; they will last up to five days in the fridge.