Description
A warm, comforting, and easy-to-make white bean soup infused with fresh rosemary and garlic, ready in just 30 minutes. Perfect for busy weeknights and cozy meals.
Ingredients
Scale
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 medium yellow onion, diced (about 150g / 5.3 oz)
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 sprigs fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 2 cans (15 oz each / 425g each) canned white beans, drained and rinsed (Cannellini or Great Northern)
- 4 cups (960 ml) low sodium vegetable or chicken broth
- 1 medium carrot, diced (about 75g / 2.6 oz)
- 1 stalk celery, diced (about 50g / 1.8 oz)
- 1 tablespoon (15 ml) lemon juice
- Salt and black pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Dice the onion, carrot, and celery. Mince the garlic and finely chop the rosemary leaves off their stems.
- Heat olive oil over medium heat in a large pot or Dutch oven. Add the onion, carrot, and celery, stirring occasionally. Cook until the onion is translucent and the veggies soften, about 4 minutes.
- Add minced garlic and chopped rosemary. Stir for about 1 minute until fragrant but not browned.
- Pour in the drained white beans and broth. Stir everything together and bring to a gentle simmer. Let cook uncovered for about 10 minutes so the flavors meld and the soup thickens slightly.
- Remove from heat, then stir in fresh lemon juice, salt, and pepper to taste. If desired, sprinkle in red pepper flakes. Give it a final stir and adjust seasoning if needed.
- Ladle into bowls and serve immediately with a drizzle of olive oil and fresh cracked black pepper. Optionally serve with crusty bread or a simple green salad.
Notes
Use fresh rosemary if possible for a brighter flavor; if using dried rosemary, add it earlier in cooking. Add lemon juice at the end to brighten flavors. Adjust thickness by adding more broth if needed. Leftovers taste better the next day. Reheat gently with a splash of broth or water. Optional additions include kale, spinach, shredded chicken, or sausage for more protein and veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 8
- Protein: 12
Keywords: white bean soup, rosemary soup, garlic soup, quick soup, easy dinner, weeknight meal, cozy soup, plant-based soup, vegetarian soup