Description
A hearty, creamy soup featuring tender white beans and fragrant fresh rosemary in a rich, flavorful broth. Perfect comfort food that’s both nourishing and satisfying.
Ingredients
Scale
- 2 cups dried cannellini beans (or 3 cans, drained and rinsed)
- 8 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 celery stalks, diced
- 2 large carrots, diced
- 4 garlic cloves, minced
- 3 tablespoons fresh rosemary, chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- Extra olive oil for drizzling
- Grated Parmesan cheese (optional)
Instructions
- 1. If using dried beans, soak overnight in cold water. Drain and rinse before using.
- 2. Heat olive oil in large pot over medium heat. Add onion, celery, and carrots. Cook 8-10 minutes until softened.
- 3. Add garlic, rosemary, and tomato paste. Cook 2 minutes until fragrant.
- 4. Add beans, bay leaves, salt, pepper, and broth. Ensure beans are covered by 2 inches of liquid.
- 5. Bring to boil, then simmer covered for 1-1.5 hours (dried beans) or 30 minutes (canned beans) until tender.
- 6. Remove bay leaves. Using immersion blender, blend half the soup, leaving some beans whole for texture.
- 7. Stir in lemon juice and parsley. Adjust seasoning to taste.
- 8. Serve hot with olive oil drizzle and optional Parmesan cheese.
Notes
Store covered in refrigerator up to 4 days or freeze up to 3 months. Soup thickens when cooled – add broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g