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easy rosemary white bean soup recipe

Rosemary White Bean Soup.

A cozy winter recipe, this rosemary white bean soup is a delicious gluten free meal. Serve with warm breadsticks for an easy dinner!

Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword bean and potato, healthy soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 281 kcal
Author Kelly Roenicke

Ingredients

  • 1 Tablespoon olive oil
  • 1 small sweet onion chopped
  • 3 celery stalks chopped
  • 2 carrots peeled and chopped
  • 30 ounces canned white beans Great Northern beans or Navy beans
  • 32 ounces vegetable broth or chicken broth
  • 3 potatoes peeled and diced
  • 3 teaspoons fresh rosemary finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
US Customary - Metric

Instructions

  1. Place the olive oil, onion, celery, and carrots in a soup pot and cook over medium heat until tender, about 7 minutes.

  2. Rinse and drain the canned white beans and add them to the pot. Add the broth, potatoes, rosemary, salt and pepper and raise the heat to high. Bring to a boil.

  3. Reduce the heat to a simmer and cook for 20 minutes. Use a potato masher or immersion blender to partially puree the soup. Add more salt and pepper if desired.

  4. Serve with bread or crackers.

Recipe Notes

Store leftover soup in the refrigerator. Use within 4-5 days.

Nutrition Facts
Rosemary White Bean Soup.
Amount Per Serving
Calories 281 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 851mg37%
Potassium 1266mg36%
Carbohydrates 52g17%
Fiber 11g46%
Sugar 6g7%
Protein 14g28%
Vitamin A 3809IU76%
Vitamin C 17mg21%
Calcium 161mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.