Description
A hearty and comforting soup featuring creamy white beans infused with aromatic rosemary, sautéed vegetables, and a hint of lemon. Perfect for cozy evenings or as a nourishing starter.
Ingredients
For the Soup:
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2 tablespoons olive oil
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
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4 cups vegetable broth (or chicken broth for non-vegan)
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2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
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1 bay leaf
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Salt and black pepper, to taste
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¼ teaspoon red pepper flakes (optional, for a little heat)
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1 tablespoon lemon juice (optional, for brightness)
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¼ cup chopped parsley (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes until vegetables are tender.
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Add minced garlic and chopped rosemary. Cook for an additional 1–2 minutes until fragrant.
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Pour in vegetable broth, add white beans and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
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Season with salt, black pepper, and red pepper flakes (if using).
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Remove from heat and stir in lemon juice.
- Ladle soup into bowls and garnish with chopped parsley. Serve hot.
Notes
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For a creamier texture, use an immersion blender to partially blend the soup.
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If using dried beans, soak them overnight and adjust cooking time accordingly.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American