White Bean Soup
This Rosemary Garlic White Bean Soup is easy to prepare and packed with rich flavor, making it a great choice for any meal.
Equipment
- soup pot
- blender
Ingredients
Base Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 3 15oz. cans cannellini beans 1 can pureed with liquid, 2 cans drained
- 2 cups vegetable broth (or chicken broth)
- ½ teaspoon dried rosemary *
- ¼ teaspoon dried thyme *
- 1 pinch crushed red pepper
- to taste freshly cracked black pepper
Instructions
Cooking Instructions
- Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or until fragrant.
- Add the puréed cannellini beans, the drained beans, broth, rosemary, thyme, crushed red pepper, and freshly cracked pepper. Stir to combine.
- Cover the pot, turn the heat to medium-high, and bring the soup to a boil. Then reduce to medium-low, remove the lid, and simmer for 15 minutes, stirring occasionally.
- Smash the beans slightly to thicken the soup further. Taste and add salt if desired. Serve hot with crusty bread for dipping.
Notes
You can use fresh herbs instead of dried: try 1 ½ teaspoons of fresh rosemary and ¾ teaspoon of fresh thyme, finely chopped.
Nutrition
Serving: 1.25cupsCalories: 380.03kcalCarbohydrates: 61.91gProtein: 14.28gFat: 8.2gSodium: 1417.45mgFiber: 17.05g
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