Description
A comforting and healthy white bean soup infused with fresh rosemary and garlic, offering a creamy texture without heavy cream. Perfect for a quick, nourishing meal any season.
Ingredients
Scale
- 3 cups cooked white beans or 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 4 cups vegetable broth (low-sodium preferred)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: crumbled Parmesan, chopped fresh parsley, drizzle of olive oil
Instructions
- Dice the onion finely, mince the garlic, and chop the rosemary leaves off their stems. Rinse and drain white beans if using canned.
- Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and rosemary; sauté for an additional 3 minutes until fragrant but not browned.
- Stir in white beans and pour in 4 cups vegetable broth. Bring to a gentle boil, then reduce to a simmer and cook uncovered for about 10 minutes.
- Using an immersion blender, blend the soup directly in the pot until creamy with a few small bean chunks remaining. If using a regular blender, cool slightly and blend in batches.
- Stir in 1 tablespoon lemon juice, season with salt and freshly ground black pepper to taste. Heat through for another 2 minutes, then remove from heat.
- If soup is too thick, add more broth or water to reach desired consistency.
Notes
Do not burn the garlic; add it after the onion softens and stir frequently. Fresh rosemary is preferred for best flavor. If using dried rosemary, use half the amount and simmer longer. To keep it vegan, skip Parmesan cheese. Add greens like kale or spinach in the last 5 minutes for extra nutrients. Soup thickens when cooled; add broth or water when reheating. Roasting garlic beforehand adds a mellow sweetness.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 235
- Sugar: 2
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 8
- Protein: 12
Keywords: white bean soup, rosemary soup, garlic soup, creamy soup, healthy soup, vegetarian soup, vegan soup, gluten-free soup, comfort food