White Bean and Rosemary Soup

This White Bean and Rosemary Soup is a cozy and satisfying dish that’s perfect for chilly evenings. Its creamy texture and fragrant rosemary make it a comforting and hearty choice that’s easy to prepare.

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in under an hour, making it ideal for weeknight meals.
• Nutritious: Packed with protein and fiber from white beans, this soup is as healthy as it is delicious.
• Simple Ingredients: Made with pantry staples and fresh rosemary, this recipe doesn’t require a long shopping list.
• Versatile: It pairs beautifully with crusty bread or a fresh salad for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White beans (canned or dried and cooked)
• Onion
• Garlic
• Carrot
• Celery
• Fresh rosemary
• Vegetable broth
• Olive oil
• Salt and pepper
• Lemon juice (optional, for garnish)

Directions

1. Heat olive oil in a large pot over medium heat.
2. Sauté diced onion, carrot, and celery until softened, about 5-7 minutes.
3. Add minced garlic and chopped rosemary, and cook for an additional minute.
4. Stir in the white beans and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low and simmer for 20-25 minutes, allowing the flavors to meld.
6. Use an immersion blender to partially puree the soup for a creamy yet textured consistency.
7. Season with salt, pepper, and a squeeze of lemon juice if desired.
8. Serve hot with your favorite garnishes, like croutons or a drizzle of olive oil.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Add Greens: Stir in fresh spinach or kale during the last few minutes of cooking for added nutrients.
• Spicy Kick: Add a pinch of red pepper flakes or a diced chili for some heat.
• Creamy Version: Add a splash of heavy cream or coconut milk for extra richness.
• Herb Swap: Substitute thyme or sage for rosemary for a different flavor profile.
• Protein Boost: Toss in some cooked chicken or sausage for a heartier meal.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the soup in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if needed to thin it out.

FAQs

1. Can I use dried beans instead of canned?

Yes! If using dried beans, soak them overnight and cook them until tender before adding them to the soup.

2. Can I make this soup vegan?

This recipe is naturally vegan if you use vegetable broth.

3. How can I thicken the soup without blending?

Mash some of the beans with a fork or potato masher to create a thicker texture.

4. What other herbs pair well with white bean soup?

Thyme, sage, and parsley are excellent alternatives to rosemary.

5. Can I make this soup in advance?

Absolutely! The flavors improve over time, making it perfect for meal prep.

6. What can I serve with this soup?

Serve it with crusty bread, a side salad, or a grilled cheese sandwich.

7. How do I adjust the saltiness of the soup?

Taste as you go and adjust the salt level, especially if using canned beans or store-bought broth.

8. Can I add other vegetables?

Yes! Potatoes, zucchini, or tomatoes would complement the soup nicely.

9. Is it okay to skip the rosemary?

While rosemary adds a signature flavor, you can omit it or replace it with another herb.

10. How do I make the soup gluten-free?

This soup is naturally gluten-free. Just ensure your broth is certified gluten-free.

Conclusion

White Bean and Rosemary Soup is a simple, wholesome, and versatile dish that’s sure to become a favorite in your home. Its creamy texture, warm flavors, and customizable options make it a go-to for any season. Serve it up with your favorite accompaniments for a satisfying meal that’s as comforting as it is delicious.

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