Description
A comforting and hearty soup combining creamy white beans with aromatic garlic and rosemary, perfect for chilly evenings.
Ingredients
Scale
- 2 cups white beans (canned or cooked)
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat about two tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, allowing it to release its fragrant oils.
- Add the white beans, diced tomatoes, and vegetable broth. Increase heat to a boil, then reduce heat to low and simmer for 20-30 minutes.
- Stir in the fresh rosemary and season with salt and pepper to taste before serving hot.
Notes
For creaminess, puree part of the soup and stir it back in. This soup can also be made ahead; it often tastes better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg