Description
A simple, comforting soup made with cannellini beans and aromatic rosemary, perfect for a nourishing meal.
Ingredients
Scale
- 2 Tbsp olive oil
- 4 cloves garlic
- 3 15oz. cans cannellini beans
- 2 cups vegetable broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- freshly cracked black pepper to taste
Instructions
- Pour one can of cannellini beans (with liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- Mince the garlic. Add the minced garlic and olive oil to a soup pot. Sauté over medium heat for about one minute, until the garlic is fragrant.
- Add the puréed cannellini beans, the two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and black pepper to the pot. Stir to combine.
- Place a lid on the pot, increase the heat to medium-high, and bring the soup to a boil. Once boiling, reduce the heat to medium-low, remove the lid, and simmer for 15 minutes, stirring occasionally.
- Slightly smash some of the beans to thicken the soup further. Taste the soup and add salt if you need it, depending on your broth’s salt content. Serve hot with crusty bread.
Notes
- This soup is rich in plant-based protein and fiber.
- Serve with crusty bread for dipping.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: white bean soup, rosemary soup, cannellini beans, vegetarian soup, easy soup, comfort food, simple cooking, homemade soup