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Rosemary White Bean Soup

Rosemary White Bean Soup is a hearty, comforting soup that can be whipped up in less than 30 minutes. Serve with some crusty bread and a salad for a healthy winter meal.

Course Soup
Cuisine American
Prep Time 14 minutes
Cook Time 16 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 3 (15-ounce) cans cannellini beans
  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • ½ cup diced carrot
  • ⅓ cup diced celery
  • 4 garlic cloves, minced
  • 1 teaspoon chicken base or 1 chicken bouillon cube
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon dried thyme
  • pinch of crushed red pepper flakes
  • ½ teaspoon black pepper
  • 2 cups chicken stock

Instructions

  1. Add one can of beans and the liquid to a blender and blend until smooth. Set aside.

    Drain and rinse the other two cans of beans. Set aside.

  2. Heat oil over medium heat in a Dutch oven.

    Add onion, carrots, and celery and cook for 4 to 5 minutes to soften.

  3. Add garlic and cook 1 minute.

  4. Add chicken base, rosemary, thyme, red pepper flakes, black pepper, the pureed beans and the whole beans, and the chicken stock.

  5. Simmer for 10 minutes and serve. Add salt to taste.