Description
Nothing beats a cozy bowl of Hearty Rosemary & Garlic White Bean Soup when you need pure comfort. This simple homemade favorite is rich, satisfying, and perfect for busy weeknights or relaxing weekends.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 1/2 tsp dried thyme
- 1/4 tsp crushed red pepper flakes (optional)
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- Fresh rosemary sprigs for garnish
- Freshly grated Parmesan, optional
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Cook onion, carrots, and celery until softened, about 8 to 10 minutes.
- Stir in garlic, rosemary, thyme, and red pepper flakes. Cook for 1 minute.
- Add beans, vegetable broth, and water. Stir well.
- Bring to a boil, then reduce to a gentle simmer for 20 minutes.
- Blend one-third to one-half of the soup until creamy, then return it to the pot.
- Stir in lemon juice, salt, pepper, and parsley.
- Simmer for 3 to 5 more minutes.
- Taste and adjust seasoning if needed.
- Serve hot with crusty bread and garnish with parsley, rosemary, Parmesan, and a drizzle of olive oil.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner