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Rosemary White Bean Soup

Name: Rosemary White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 medium onion, chopped; 3 stalks celery, trimmed and diced; 2 carrots, peeled and chopped; 30 ounces (2 cans) Great Northern or navy beans, drained and rinsed; 3 potatoes, peeled and diced; 15 ounces (1 can) fire-roasted diced tomatoes, undrained; 32 ounces (1 carton) low-sodium vegetable broth; 1 tablespoon fresh rosemary, finely chopped; 1 teaspoon coarse salt; Â½ teaspoon ground black pepper

A bowl of Rosemary White Bean Soup will warm you up on any blustery winter day. Slurp away on this cozy, low-fat soup filled with onion, celery, carrots, potatoes, Great Northern beans and fresh rosemary. Beans help lower cholesterol and offer antioxidants to protect the heart.

Rebecca Denton

Print Recipe

Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

2 tablespoon olive oil
1 medium onion, chopped
3 stalks celery, trimmed and diced
2 carrots, peeled and chopped
30 ounces (2 cans) Great Northern or navy beans, drained and rinsed
3 potatoes, peeled and diced
15 ounces (1 can) fire-roasted diced tomatoes, undrained
32 ounces (1 carton) low-sodium vegetable broth
1 tablespoon fresh rosemary, finely chopped
1 teaspoon coarse salt
½ teaspoon ground black pepper

Instructions

Heat the oil in a large soup pot over medium heat. Add the onion, celery and carrots and cook for about 10 minutes, or until the vegetables are tender.
Add the beans, potatoes, diced tomatoes with their liquid, broth, rosemary, salt and pepper and increase the heat to high. Bring to a boil, then reduce heat and simmer for 20 minutes.
Remove soup from heat and use a potato masher or immersion blender to partially puree the soup. If soup is too thick, thin with water or additional broth to reach desired consistency.
Serve immediately. Leftover soup can be stored in the refrigerator for 4 to 5 days.