Creamy White Bean and Rosemary Soup Ready in 30 Minutes

A comforting White Bean and Rosemary Soup that's creamy, nutritious, and ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons olive oil or avocado oil
1 cup onions, diced or shallots for a milder taste
1 cup carrots, diced or parsnips for a different twist
1 cup celery, diced or leeks as an alternative
3 cloves garlic, chopped or garlic powder as a substitute
1 teaspoon fresh thyme, chopped or ½ teaspoon dried
red pepper flakes optional
4 cups chicken broth or vegetable broth
3 cans white beans, rinsed and drained or dried beans cooked first
2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
¼ cup Parmesan cheese, grated or nutritional yeast for dairy-free
2 tablespoons lemon juice or lime juice as a substitute
2 tablespoons parsley, chopped or basil for a different flavor
salt and pepper to taste

Equipment

large saucepan

Method

Step-by-Step Instructions

Heat the oil in a large saucepan over medium-high heat.
Sauté the vegetables: onions, carrots, and celery for 5-7 minutes.
Incorporate the aromatics: garlic, thyme, and red pepper flakes.
Add the broth and beans, then bring to a boil.
Lower the heat to a simmer and cook uncovered for 10 minutes.
Mix in the cheese until melted and creamy.
Add lemon juice and parsley, and season with salt and pepper.
Serve hot and enjoy!

Nutrition

Serving: 1bowlCalories: 330kcalCarbohydrates: 48gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 100IUVitamin C: 30mgCalcium: 15mgIron: 20mg

Notes

This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!