A cozy winter recipe, this rosemary white bean soup is a delicious gluten free meal. Serve with warm breadsticks for an easy dinner!
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.
Store leftover soup in the refrigerator. Use within 4-5 days.