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easy rosemary white bean soup recipe

Rosemary White Bean Soup.

Kelly Roenicke
A cozy winter recipe, this rosemary white bean soup is a delicious gluten free meal. Serve with warm breadsticks for an easy dinner!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 281 kcal

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
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Place the olive oil, onion, celery, and carrots in a soup pot and cook over medium heat until tender, about 7 minutes.
  • 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.
  • 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.
  • Serve with bread or crackers.

Notes

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

Nutrition

Calories: 281kcalCarbohydrates: 52gProtein: 14gFat: 3gSaturated Fat: 1gSodium: 851mgPotassium: 1266mgFiber: 11gSugar: 6gVitamin A: 3809IUVitamin C: 17mgCalcium: 161mgIron: 8mg
Keyword bean and potato, healthy soup recipe
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