White Bean Soup With Rosemary And Parmesan Recipe

Name: White Bean Soup With Rosemary And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried small white navy beans; 3 tablespoons olive oil; 1 yellow onion, finely chopped; 1 carrot, peeled and finely chopped; 1 stalk celery, finely chopped; 2 garlic cloves, minced; 1 teaspoon fresh rosemary, minced; 7 cups chicken stock or 7 cups vegetable stock; salt, to taste; fresh ground pepper, to taste; 1/2 cup freshly grated parmesan cheese; 1 tablespoon fresh parsley, chopped

Servings: persons

1 1/2 cups dried small white navy beans
3 tablespoons olive oil
1 yellow onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1 teaspoon fresh rosemary, minced
7 cups chicken stock or 7 cups vegetable stock
salt, to taste
fresh ground pepper, to taste
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh parsley, chopped

1
Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
2
In large pot over medium heat, warm olive oil.
3
Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
4
Add garlic and rosemary and continue to saute for 3 minutes.
5
Add drained beans and stock.
6
Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
7
Remove from heat and let cool slightly.
8
Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
9
Season to taste with salt and pepper.
10
Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.

1062

kcal

Calories

Fat

Carbs

147

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 12 ingredients. The key ingredients include: 1 1/2 cups dried small white navy beans, 3 tablespoons olive oil, 1 yellow onion, finely chopped, 1 carrot, peeled and finely chopped, and more.

Yes, White Bean Soup With Rosemary And Parmesan 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 Soup With Rosemary And Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions