White Bean and Rosemary Soup
This white bean and rosemary soup is cozy, hearty, and full of flavor. Made with wholesome ingredients and fresh herbs, it’s an easy, healthy recipe perfect for weeknights or chilly days.
$8.65 per recipe/$1.44 per serving
Ingredients
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced (or ½ tsp dried)
- ½ teaspoon thyme
- 1 bay leaf
- 30 ounces canned cannellini beans, drained & rinsed
- 4 cups vegetable broth
- ½ cup farro
- 1 Tablespoon lemon juice
- salt & pepper, to taste
Instructions
- Heat 1 Tablespoon of olive oil in a pot. Sauté 1 chopped onion, 2 chopped celery stalks, and 2 chopped carrots until soft (about 7 minutes).
- Add 3 cloves of minced garlic, 1 teaspoon of fresh minced rosemary, ½ teaspoon of dried thyme, and 1 bay leaf; cook for 1 minute.
- Stir in (2) 15-ounce cans of drained white beans, 4 cups of vegetable broth, and ½ cup farro. Simmer for 15 minutes.
- Remove the bay leaf, then puree half the soup (using immersion blender or by transferring to blender) to create a creamy texture. Return the soup to the pot after using a blender.
- Add 1 Tablespoon of lemon juice, and salt and pepper to taste.
Video
EQUIPMENT
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 49g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 651mg | Potassium: 795mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3750IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 5mg
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