Mediterranean White Bean and Rosemary Soup
Mediterranean White Bean and Rosemary Soup is a comforting and aromatic dish that brings warmth to any chilly evening. This creamy soup, featuring tender white beans and fragrant rosemary, creates a delightful harmony of flavors that will invite your family and friends to gather around the table. Perfect for weeknight dinners or elegant gatherings, this recipe is simple to prepare and offers a delicious escape into Mediterranean cuisine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approx. 4 people
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups canned white beans (drained and rinsed)
- 2 sprigs fresh rosemary
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 2 medium carrots (diced)
- 2 tbsp extra virgin olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and carrots; sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add white beans along with their liquid, stirring well to combine.
- Pour in vegetable broth and bring the mixture to a gentle simmer.
- Add fresh rosemary sprigs and let the soup simmer for about 10 minutes, allowing flavors to meld.
- For a creamy texture, blend the soup using an immersion blender or in batches with a regular blender.
- Serve hot, garnished with additional olive oil and rosemary if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your soup by adding spinach or swapping out white beans for chickpeas. For added spice, consider sprinkling in red pepper flakes. Store leftovers in an airtight container in the fridge for up to three days.