White Bean, Rosemary, and Garlic Soup

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 2 cups water
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 teaspoons lemon juice
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add garlic, onion, carrots, and celery, sautéing until softened.
3. 3 Stir in dried rosemary and cook for another minute.
4. 4 Pour in vegetable broth and water, bringing to a simmer.
5. 5 Add white beans and cook until heated through.
6. 6 Stir in lemon juice and season with salt and pepper.
7. 7 Serve hot, garnished with fresh rosemary sprigs.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Add a dash of crushed red pepper for a spicy kick.
• Stir in a handful of spinach in the last few minutes of cooking.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use fresh rosemary if available, adjusting the amount to taste.

Pairings

• Crusty sourdough bread
• A simple mixed greens salad

Nutrition

Tips

• For extra richness, blend half the soup for a creamier texture.
• Adding a splash of white wine with the broth boosts flavor.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat gently.

Serving Suggestions

• Pair with crusty bread or a side salad for a complete meal.

FAQ