Easy Rosemary Bean Soup
Introduction
Looking for a comforting, hearty, and easy-to-make soup? Look no further than this Easy Rosemary Bean Soup. It’s packed with flavor and perfect for a quick weeknight dinner or a cozy weekend meal. This recipe combines the creamy texture of cannellini beans with aromatic rosemary and thyme, creating a soup that’s both satisfying and delicious.
Ingredients
- 2 Tbsp olive oil 🫒
- 4 cloves garlic 🧄
- 3 15oz. cans cannellini beans 🥫
- 2 cups vegetable (or chicken) broth 🥣
- 1/2 tsp dried rosemary 🌿
- 1/4 tsp dried thyme 🌿
- 1 pinch crushed red pepper 🌶️
- Freshly cracked black pepper to taste 🌶️
Directions
- Prepare the Beans:
- Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth.
- Drain the other two cans of beans. 🥫🌀
- Sauté the Garlic:
- Mince the garlic and add it to a soup pot with the olive oil.
- Sauté the garlic over medium heat for about one minute, or just until the garlic is very fragrant. 🧄🔥
- Combine Ingredients:
- Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. 🍲
- Cook the Soup:
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil.
- Once boiling, turn the heat down to medium-low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. 🍜⏳
- Thicken and Serve:
- Smash the beans slightly to thicken the soup even more.
- Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth).
- Serve hot, with crusty bread for dipping! 🥄🍞
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 280 Kcal per serving
- Servings: 4 servings
Conclusion
This Easy Rosemary Bean Soup is a fantastic addition to your meal rotation. It’s quick to prepare, requires minimal ingredients, and delivers a hearty, flavorful experience. Perfect for those busy evenings when you need something delicious and nutritious on the table fast. Enjoy your soup with some crusty bread, and you have a perfect meal to warm you up from the inside out!
Easy Rosemary Bean Soup
- Total Time: 30min
- Yield: 4 1x
Ingredients
2 Tbsp olive oil 🫒
4 cloves garlic 🧄
3 15oz. cans cannellini beans 🥫
2 cups vegetable (or chicken) broth 🥣
1/2 tsp dried rosemary 🌿
1/4 tsp dried thyme 🌿
1 pinch crushed red pepper 🌶️
freshly cracked black pepper to taste 🌶️
Instructions
1️⃣ Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. 🥫🌀
2️⃣ Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic is very fragrant. 🧄🔥
3️⃣ Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. 🍲
4️⃣ Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium-low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. 🍜⏳
5️⃣ Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping! 🥄🍞
- Prep Time: 10min
- Cook Time: 20min
Nutrition
- Calories: 280 kcal