Description
Creamy white bean and rosemary soup brings rustic Mediterranean charm to your kitchen. Silky herbs and hearty legumes combine in a comforting bowl that warms souls and satisfies hunger with simple, elegant flavors you’ll crave.
Ingredients
Scale
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth (or chicken broth for non-vegan)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- ¼ cup chopped parsley (for garnish)
- Salt and black pepper, to taste
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Juice of half a lemon (optional, for brightness)
Instructions
- Aromatic Base Preparation: Warm olive oil in a substantial pot over medium heat. Gently sauté onion, carrots, and celery until they turn tender and translucent, releasing their delicate flavors. Introduce minced garlic and fragrant rosemary, allowing them to bloom and intensify the aromatic profile for approximately one minute.
- Liquid Integration and Simmering: Pour vegetable broth into the pot, combining it with white beans, bay leaf, salt, black pepper, and optional red pepper flakes. Elevate the mixture to a vigorous boil, then reduce heat to a gentle simmer. Allow the ingredients to meld and soften for 15-20 minutes, developing a rich, harmonious flavor.
- Texture Transformation: For a velvety consistency, utilize an immersion blender to partially puree the soup directly in the pot. Alternatively, transfer half the mixture to a blender, creating a smooth, creamy texture. Reincorporate the blended portion, stirring to ensure uniform integration.
- Final Refinement: Discard the bay leaf. Assess and calibrate seasoning to personal preference. Brighten the soup with a splash of lemon juice, adding a subtle citrusy note that enhances the overall taste profile.
- Presentation and Serving: Elegantly ladle the soup into serving vessels. Garnish with freshly chopped parsley, creating a vibrant visual and flavor accent. Accompany with crusty artisan bread or crisp crackers for a complete culinary experience.
Notes
- Dice vegetables uniformly for even cooking and quicker softening, ensuring consistent texture throughout the soup.
- Use immersion blender sparingly to maintain some bean and vegetable chunks, creating a balanced creamy-chunky texture.
- Toast rosemary briefly with garlic to release essential oils and intensify the herb’s aromatic profile before adding liquid ingredients.
- Substitute vegetable broth with low-sodium versions for reduced salt intake, or use chicken broth for added protein in non-vegetarian diets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg