Rosemary White Bean Soup
Ingredients:
- 29 oz Canned Cannellini Beans drained, 2 cans
- 1 c Onions diced
- .25 c Olive Oil
- 2 cloves Garlic minced
- 1 tbsp Fresh Rosemary chopped
- 6 c Vegetable Broth
- 1 Dried Bay Leaf
- .5 tsp Sea Salt
- .25 Ground Black Pepper
Instructions:
- In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, about 5-10 minutes.
- Chop rosemary. Add the beans, rosemary, stock and bay leaf.
- Cover, bring to a boil, and simmer 30-40 minutes.
- Remove the bay leaf and season with salt & pepper.
Nutrition
Calories: 390kcal | Carbohydrates: 52g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1713mg | Potassium: 991mg | Fiber: 10g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 3.5mg | Calcium: 162mg | Iron: 6.3mg
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