Easy Rosemary Garlic White Bean Soup
This Easy Rosemary Garlic White Bean Soup features bold flavors with just eight ingredients, making it a quick and delicious meal option.
Equipment
- blender
- soup pot
Ingredients
Base Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 3 15oz. cans cannellini beans
- 2 cups vegetable (or chicken) broth
- ½ teaspoon dried rosemary or 1 ½ teaspoon fresh
- ¼ teaspoon dried thyme or ¾ teaspoon fresh
- 1 pinch crushed red pepper
- to taste freshly cracked black pepper
Instructions
Cooking Instructions
- Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until fragrant.
- Add the puréed cannellini beans, the other two drained cans, broth, rosemary, thyme, crushed red pepper, and some black pepper. Stir to combine.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, reduce to medium-low, remove the lid, and let it simmer for 15 minutes, stirring occasionally.
- Smash the beans slightly to thicken the soup. Taste and add salt if needed. Serve hot, with crusty bread for dipping.
Notes
You can also try using fresh herbs instead of dried. For fresh herbs, use 1 ½ teaspoons of fresh rosemary and ¾ teaspoon fresh thyme, finely chopped.
Nutrition
Serving: 1.25cupsCalories: 380.03kcalCarbohydrates: 61.91gProtein: 14.28gFat: 8.2gSodium: 1417.45mgFiber: 17.05g
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