White Bean Soup with Rosemary and Basil
Warm, hearty, and bursting with fresh herbaceous flavor, this White Bean Soup with Rosemary and Basil is a comforting one-pot meal that's both nourishing and irresistibly delicious. Made with tender white beans, aromatic rosemary, and vibrant fresh basil, this creamy-yet-chunky soup is simmered to perfection in a savory vegetable broth. A hint of lemon juice adds brightness, while optional garnishes like grated Parmesan and crusty bread elevate it to a gourmet level. Easy to make in under 45 minutes, this soup is ideal for weeknight dinners or meal prep, offering a satisfying, protein-packed option for vegetarians and soup lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 2 15-ounce cans canned white beans (e.g., cannellini or great northern), drained and rinsed
- 5 cups vegetable broth
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- parmesan cheese, grated (optional, for garnish)
- fresh basil leaves (optional, for garnish)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, and celery, and cook for another 5 minutes until the vegetables are softened and fragrant.
Add the canned white beans, vegetable broth, chopped rosemary, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the chopped basil and lemon juice, and taste the soup. Adjust seasoning if needed.
Ladle the soup into bowls and, if desired, garnish with grated parmesan cheese, fresh basil leaves, and serve with crusty bread on the side.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6665 mg | 290% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 33.8 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5776 mg | 123% | |
*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.
