Ingredients for White Bean And Rosemary Soup
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 tablespoons olive oil
- Yellow Onions
- Carrots
- 2 stalks celery, chopped
- Garlic Cloves
- Fresh Rosemary
- 6 cups vegetable stock
- Fresh Ground Black Pepper
- Parmesan cheese, for garnish
- Fresh Parsley
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How to Make White Bean And Rosemary Soup
- Rinse and drain the canned white beans thoroughly. This helps reduce gas.
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrot, and celery. Sauté, stirring occasionally, until softened (about 5-7 minutes).
- Add minced garlic and rosemary. Sauté for another 3-4 minutes until fragrant.
- Stir in the drained white beans and vegetable stock.
- Bring to a boil, then reduce heat to low and simmer gently for 20-30 minutes.
- Remove about 1/3 of the soup and carefully blend it until smooth using an immersion blender or a regular blender (venting frequently to release steam).
- Return the blended soup to the pot and stir to combine.
- Season with salt and pepper to taste.
- For the chili variation: Stir in the cooked ground turkey during the last 10 minutes of simmering. Reduce the vegetable broth by 2 cups for a thicker chili.
- Ladle soup into bowls. Garnish with parmesan cheese and red pepper flakes (optional).
- Serve immediately and enjoy! The soup is delicious both blended and unblended
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
11g
Carbs
17g
