Description
A comforting stovetop soup made with white beans, fresh rosemary, and vegetables that creates a creamy texture while being quick to prepare for weeknight dinners or packed lunches.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 pinch red pepper flakes (optional)
- 4 cups chicken broth (or vegetable broth)
- 3 (14.5 ounce) cans white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about 5-7 minutes.
- Add the garlic, thyme, and red pepper flakes, and cook until fragrant, about a minute.
- Add the broth, beans, and rosemary, bring to a boil, reduce the heat and simmer for 10 minutes.
- Turn off the heat, add the cheese, and let it melt into the soup.
- Add the lemon juice and parsley before seasoning with salt and pepper to taste.
Notes
For a thicker body, mash a cup of the beans against the side of the pot. Store in an airtight container for up to 4 days in the fridge or freeze in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 5mg