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Rosemary Garlic White Bean Soup

A hearty and comforting soup made with creamy white beans, fresh rosemary, garlic, and vegetables simmered in a flavorful broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cloves garlic minced
  • 2 tsp fresh rosemary chopped
  • 4 cups cooked white beans
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • Large soup pot
  • Wooden spoon
  • Chef knife
  • Immersion blender

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Cook onion, carrots, and celery until softened.
  3. Add garlic and rosemary and cook until fragrant.
  4. Add beans, broth, bay leaf, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
  6. Remove bay leaf and blend a portion of the soup.
  7. Stir in lemon juice and parsley.
  8. Serve hot with garnish of rosemary and olive oil.

Notes

For extra creaminess, blend half of the soup before serving. Great for meal prep and freezer storage.