Rosemary Red Bean Soup

1. 1

   Heat the oil in a medium saucepan over medium-high heat; add the onion and cook until softened and starting to brown, about 3 to 5 minutes, stirring occasionally. Add the garlic and rosemary and cook 1 minute more.

2. 2

   Stir in the beans, tomatoes, bouillon cube, water, and a pinch of pepper; use a potato masher or a fork to mash a few of the beans against the sides of the pot. Bring the soup to a simmer over high heat, then turn heat down slightly and simmer 3 to 5 minutes.

3. 3

   Taste and season with salt and pepper as desired.

4. 4

   *For a vegetarian (actually vegan!) meal, use a vegetable bouillon cube.

* Per serving · 4 servings · Values may vary.

No additional tips available.