Cozy Rosemary Garlic White Bean (Print Version)
Creamy white beans simmered with fresh rosemary, garlic, and vegetables in a savory broth for a comforting Mediterranean soup.
# What You Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 4 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
→ Beans & Broth
06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
07 - 4 cups low-sodium vegetable broth
→ Herbs & Seasoning
08 - 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
09 - 1 bay leaf
10 - 1 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
→ Optional Finish
12 - 1 tablespoon lemon juice
13 - Fresh parsley, chopped, for garnish
14 - Crusty bread, to serve
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook until softened, approximately 4 minutes.
02 - Stir in garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Add beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Bring mixture to a gentle boil.
04 - Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld together.
05 - Remove and discard the bay leaf and rosemary sprigs from the pot.
06 - For a creamier consistency, use an immersion blender to partially puree while leaving some beans whole.
07 - Stir in lemon juice, taste, and adjust seasoning as needed.
08 - Serve hot, garnished with fresh parsley and accompanied by crusty bread if desired.
# Expert Advice:
01 -
- The way rosemary and garlic infuse every spoonful with comfort without any heavy cream
- How twenty minutes of simmering transforms simple ingredients into something restaurant-worthy
02 -
- Don't skip the step of partially pureeing the soup, it's the difference between bean soup and something silky and special
- Fresh rosemary matters here, the dried stuff can taste a bit like pine needles in delicate soups
03 -
- Rinse those beans thoroughly, the canning liquid can be unpleasantly salty and metallic
- Taste before adding salt, different broths vary wildly in sodium content