Description
A comforting and creamy White Bean Rosemary Soup that combines tender white beans with aromatic rosemary and sautéed onions and garlic, simmered to perfection in vegetable broth. This easy soup is blended smooth for a velvety texture, making it a perfect hearty meal for chilly days.
Ingredients
Scale
Soup Ingredients
- 2 cups white beans, cooked
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil: In a pot over medium heat, heat 2 tablespoons of olive oil until shimmering.
- Sauté aromatics: Add chopped onion and minced garlic to the pot and sauté until the onion is translucent and fragrant, about 5 minutes.
- Add beans and broth: Stir in the cooked white beans and 4 cups of vegetable broth, combining everything thoroughly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow flavors to meld.
- Season and add rosemary: Stir in 1 tablespoon of fresh chopped rosemary, salt, and pepper to taste, allowing the flavors to infuse for a few minutes.
- Blend the soup: Using an immersion blender or transferring in batches to a blender, purée the soup until smooth and creamy, adjusting texture to your preference.
- Serve hot: Pour into bowls and serve immediately while warm for comforting enjoyment.
Notes
- You can substitute dried rosemary if fresh is unavailable, but use about 1 teaspoon dried.
- For a chunkier texture, blend only half the soup and leave the rest whole.
- Add a splash of lemon juice before serving to brighten flavors.
- Use low-sodium vegetable broth to control salt content if desired.
