White Bean and Rosemary Soup
White Bean and Rosemary Soup
This soup is very simple to make, but has bold flavor! This soup is fabulous on his own, but would also be great with a piece of crusty bread for dipping.
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic
- 3 15 oz. 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
- Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- In a large stock pot, add oil and heat over medium heat. Sauté the minced garlic over medium for about one minute, or just until the garlic is fragrant.
- Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir well.
- 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.
- Smash the beans slightly to thicken the soup. Taste and season with more salt and pepper if needed. Enjoy!
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