It seems that every time I make a new soup, I immediately declare “this is my new favorite soup!”.
Well…this white bean and rosemary soup IS my new favorite!
You probably don’t trust that it really is this good because I make this “best” claim on every soup I create. I guess there’s just something about a great stew or bisque though that makes me happy and satisfied and every single one of them are generally amazing.
This one in particular is great, because the rosemary is so absolutely fragrant and the creamy white beans make it extra savory. I used some leftover french bread to make croutons and they upped the deliciousness factor as well. Bon apetit!
5 cups cooked cannellini beans
4 cups vegetable broth
1 cup water
1 cup onion, chopped
1 cup celery, chopped
5 cloves garlic, minced
2 tbsp lemon juice
2 tbsp olive oil
2 tsp dried rosemary
2 tsp dry mustard
1 tsp sea salt
1/2 tsp white pepper
Fresh basil and croutons for garnish
- In a large saucepan over medium heat, cook onions, celery, garlic, dry mustard, salt and white pepper in olive oil for 1 minute
- Cover and let sit for 5 minutes
- Add beans, vegetable broth, water and rosemary and bring to a boil
- Once boiling, bring to a simmer, cover and let sit for 15 minutes
- After 15 minutes remove from heat, add lemon juice and puree soup in a blender in batches until creamy
- Serve and garnish with croutons and fresh basil
The Vegan Pact 