Mediterranean White Bean and Rosemary Soup
Mediterranean White Bean and Rosemary Soup is a warm, nourishing dish that brings the essence of the Mediterranean straight to your table. This creamy soup features tender cannellini beans, aromatic rosemary, and garlic, creating a delightful blend of flavors. Perfect for chilly evenings, it’s an easy-to-make recipe that transforms simple ingredients into a heartwarming experience. Enjoy it on its own or paired with crusty bread for a satisfying meal any time of year.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 2 cans (15 oz each) cannellini beans, rinsed
- 4 cups low-sodium vegetable broth
- 4 sprigs fresh rosemary
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic, carrots, and celery; cook until fragrant.
- Add rinsed cannellini beans and vegetable broth; bring to a simmer.
- Toss in fresh rosemary sprigs and let simmer for about 15 minutes.
- Remove rosemary sprigs and blend the soup until smooth using an immersion blender or by transferring half to a regular blender.
- Stir in lemon juice and season with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg