Description
A comforting and hearty white bean soup infused with garlic and rosemary, perfect for cold winter days.
Ingredients
Scale
- 1 can white beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional toppings: fresh rosemary, croutons
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until softened and fragrant.
- Add dried rosemary and cook for another minute.
- Add drained white beans and vegetable broth, bringing to a gentle boil.
- Simmer the soup on low heat for about 20 minutes.
- Blend partially with an immersion blender for a creamier texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh rosemary and croutons if desired.
Notes
Use high-quality canned beans for the best flavor. Store leftovers in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
