Description
A comforting and creamy rosemary and garlic white bean soup made with just a few pantry staples. Perfect for busy weeknights and packed with plant-based protein.
Ingredients
2 Tbsp olive oil
4 cloves garlic, minced
3 (15 oz) cans cannellini beans (1 blended, 2 drained)
2 cups vegetable or chicken broth
1/2 tsp dried rosemary
1/4 tsp dried thyme
Pinch crushed red pepper
Freshly cracked black pepper to taste
Instructions
1. Blend one can of beans with its liquid until smooth.
2. Drain the other two cans and set aside.
3. Sauté garlic in olive oil over medium heat until fragrant.
4. Add puréed beans, whole beans, broth, and seasonings to the pot.
5. Bring to a gentle boil, then lower heat and simmer for 15 minutes.
6. Mash some beans for added thickness, adjust seasoning, and serve.
Notes
Use fresh herbs if preferred.
Add greens like spinach or kale during the final few minutes.
Top with olive oil or grated cheese for extra richness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 380
- Sugar: 4.4
- Sodium: 1417
- Fat: 8.2
- Saturated Fat: 1.1
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 61.91
- Fiber: 17.05
- Protein: 14.28
- Cholesterol: 0