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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!
Prep Time 10 minutes
Cook Time 30 minutes
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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Place the olive oil, onion, celery, and carrots in a soup pot and cook over medium heat until tender, about 7 minutes.
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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.
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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.
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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.