Description
Rosemary Garlic White Bean Soup is the ultimate comfort dish, perfect for chilly evenings. This rich and creamy vegan soup combines tender white beans with aromatic rosemary and garlic, creating a warm embrace in every bowl. Easy to prepare and packed with flavor, it’s ideal for weeknight dinners or cozy gatherings with friends. Serve it as a starter or main course, and watch as it warms hearts and fills bellies.
Ingredients
Scale
- 2 cups white beans (canned or soaked dried)
- 6 cloves fresh garlic, minced
- 3 sprigs fresh rosemary
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Gather all ingredients and rinse canned beans under cold water to remove excess salt.
- In a large pot, heat olive oil over medium heat. Sauté minced garlic until golden brown (about 2 minutes).
- Add white beans and vegetable broth; bring to a gentle simmer.
- Stir in fresh rosemary sprigs and let simmer for 20 minutes until slightly thickened.
- Blend the mixture until smooth using an immersion blender, leaving some texture.
- Mix in lemon juice; season with salt and pepper to taste. Serve warm with a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg