White Bean and Rosemary Soup
Warm, comforting, and brimming with rustic flavors, White Bean and Rosemary Soup is a hearty dish that’s perfect for cozy nights or as an elegant starter. This velvety soup combines the earthiness of creamy white beans and fresh rosemary with a medley of sautéed onions, carrots, and celery for a rich, savory base. With just 15 minutes of prep time and simple ingredients like vegetable broth and garlic, this recipe is both quick to assemble and nutritious. The addition of lemon juice and parsley offers a refreshing garnish, elevating the flavors with a bright, zesty finish. Fully customizable in texture—blend it smooth or leave it chunky—it’s a versatile, plant-based meal that’s sure to please. Perfect for anyone looking for an easy rosemary-infused soup or a comforting white bean recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 3 cups canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the vegetable broth and add the white beans, rosemary sprigs, and bay leaf.
Season with salt and black pepper, then bring the soup to a boil.
Once boiling, reduce the heat to low and allow the soup to simmer for 30 minutes, stirring occasionally to prevent sticking.
Remove the rosemary sprigs and bay leaf from the pot.
Using an immersion blender, blend the soup to your desired consistency (you can make it completely smooth or leave it slightly chunky). Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Taste and adjust seasoning, adding more salt or pepper as needed.
Serve hot, optionally garnished with a drizzle of lemon juice and a sprinkle of chopped parsley for added brightness.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 10.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
