Description
This easy rosemary garlic white bean soup uses simple pantry ingredients to create a creamy, comforting bowl that’s ready in 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 cans (15 oz each) cannellini beans
- 2 cups vegetable broth
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 pinch crushed red pepper
- Freshly cracked black pepper, to taste
Instructions
- Blend one can of cannellini beans with its liquid until smooth and drain the remaining two cans.
- Heat olive oil in a soup pot over medium heat and sauté the garlic for about one minute until fragrant.
- Add the puréed beans, drained beans, vegetable broth, rosemary, thyme, crushed red pepper, and black pepper, then stir to combine.
- Bring the soup to a boil, reduce to a simmer, and cook uncovered for 15 minutes, stirring occasionally.
- Lightly mash some of the beans to thicken, adjust seasoning if needed, and serve hot.
Notes
- Crush dried rosemary between your fingers before adding to release more flavor.
- Add a splash of broth when reheating if the soup thickens.
- Serve with crusty bread for dipping.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg