White Bean And Rosemary Soup Recipe

Name: White Bean And Rosemary Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans white beans, rinsed and drained; 2 tablespoons olive oil; 1 medium yellow onions or 1 large yellow onion, finely chopped; 2 large carrots, peeled and chopped; 1 celery, finely chopped; 2 garlic cloves, minced; 1 teaspoon minced fresh rosemary (if fresh is not available, try 1/2 to 1 teaspoon ground, dried rosemary); 7 -8 cups vegetable stock (to save time, use vegetarian bullion cubes); fresh ground black pepper; 1/4 cup fresh grated parmesan cheese; 2 tablespoons chopped fresh parsley

Servings: persons

2 (15 ounce) cans white beans, rinsed and drained
2 tablespoons olive oil
1 medium yellow onions or 1 large yellow onion, finely chopped
2 large carrots, peeled and chopped
1 celery, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary (if fresh is not available, try 1/2 to 1 teaspoon ground, dried rosemary)
7 -8 cups vegetable stock (to save time, use vegetarian bullion cubes)
fresh ground black pepper
1/4 cup fresh grated parmesan cheese
2 tablespoons chopped fresh parsley

1
Rinse well and drain white beans. Rinsing away the liquid around canned beans can help cut down on the amount of gas you may experience from beans.
2
In a large pot, warm the olive oil over medium-high heat. Add onion, carrot, and celery. Saute while stirring lightly until vegetables are soft (5 to 10 minutes).
3
Add garlic and rosemary and saute for another 3 to 4 minutes.
4
Add drained beans and vegetable stock.
5
Bring to a boil, reduce heat, and simmer gently for 20 to 30 minutes.
6
After simmering, place 1/3 to 1/2 of the bean soup in the blender.
7
Carefully blend until thick and smooth. Caution: Be very careful when blending, letting steam and heat escape every few seconds, by lifting blender lid slowly throughout blending. If steam and heat build up, the lid can blow off the blender.
8
Return blended soup to pot and stir to mix.
9
Season with salt and pepper.
10
Ladle soup into bowls and sprinkle each bowl with a little parmesan cheese.
11
See above for chili variation.
12
* if you do not like pureed soup, do not use the blender method just eat as cooked. I like it without the blender method.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (15 ounce) cans white beans, rinsed and drained, 2 tablespoons olive oil, 1 medium yellow onions or 1 large yellow onion, finely chopped, 2 large carrots, peeled and chopped, and more.

Yes, White Bean And Rosemary Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean And Rosemary Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions