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white bean soup in a grey bowl

Rosemary White Bean Soup

  • Author: Jennifer McDaniel

Ingredients

Scale
  • 1 T. olive oil
  • 3 garlic cloves, mined
  • 2 large carrots, diced
  • 1 medium onion, diced
  • 2 large celery stalks, diced
  • 1, 48 oz. jar of Randall’s Great Northern Beans
  • 2 c. low-sodium vegetable broth
  • 1 t. cumin powder
  • 1 t. garlic powder
  • 1 t. honey
  • 1/4 c. cup chopped fresh rosemary
  • Salt and pepper to your preference

Instructions

  1. In a stockpot, warm olive oil over medium heat.
  2. Add garlic through celery and sauté until softened (4-5 minutes).
  3. While vegetables sauté, using a blender or immersion blender puree two cups of white beans with liquid.
  4. Add entire jar of canned beans, pureed beans, spices and broth and simmer 10-15 minutes.
  5. Taste before adding salt and pepper.

Nutrition

  • Serving Size:
  • Calories: 262
  • Sugar: 5.4 g
  • Sodium: 208.1 mg
  • Fat: 2.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 46.1 g
  • Fiber: 12.8 g
  • Protein: 14.8 g
  • Cholesterol: 0 mg