Description
Hearty rosemary garlic white bean soup brings warmth and comfort from Italian culinary traditions. Mediterranean ingredients blend seamlessly, creating a nourishing bowl you’ll savor to the last spoonful.
Ingredients
Scale
- 3 cans (15 oz/425 g) white beans, drained and rinsed
- 4 cups (950 ml) vegetable broth
- 2 tbsps (30 ml) olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 to 3 sprigs fresh rosemary
- Salt to taste
- Pepper to taste
- 1 tbsp (15 ml) lemon juice
- ¼ cup (15 g) chopped fresh parsley (optional)
Instructions
- Sauté Base: Heat olive oil in a large pot over medium heat, gently cooking diced onions until softened and translucent, releasing their sweet essence.
- Aromatic Infusion: Introduce finely minced garlic and freshly chopped rosemary leaves, stirring continuously to prevent burning and allow fragrant notes to bloom, creating a robust flavor foundation.
- Bean Integration: Fold drained white beans into the aromatic mixture, ensuring thorough coating and flavor penetration, while maintaining the delicate texture of the legumes.
- Liquid Transformation: Pour vegetable broth over the bean mixture, stirring gently to marry all ingredients, then elevate heat to bring the liquid to a vigorous boil before immediately reducing to a gentle, flavor-developing simmer.
- Textural Refinement: After 15-20 minutes of simmering, remove rosemary sprigs and transform the soup’s consistency using an immersion blender, creating a silky, luxurious puree that showcases the beans’ creamy potential.
- Final Seasoning: Balance the soup with kosher salt and freshly ground black pepper, brightening the flavor profile with a zesty splash of lemon juice to elevate the overall taste experience.
- Presentation: Ladle the steaming soup into serving bowls, crowning each portion with a sprinkle of vibrant, freshly chopped parsley to add a pop of color and herbaceous freshness.
Notes
- Prevent Burning Aromatics: Stir garlic and rosemary constantly to avoid scorching, which can create bitter flavors and ruin the delicate herb essence.
- Bean Texture Tip: Rinse canned beans thoroughly to remove excess sodium and starch, ensuring a cleaner taste and smoother soup consistency.
- Blending Safety: When puréeing hot soup, work in small batches and remove the blender’s center cap to allow steam escape, preventing potential explosive splattering.
- Flavor Balancing: Fresh lemon juice brightens the soup’s rich, earthy notes, cutting through the creamy texture and adding a subtle tangy dimension.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg