Description
A wholesome, hearty soup loaded with tender white beans, aromatic vegetables, sun-dried tomatoes, and fresh rosemary—this creamy bean soup is both comforting and budget-friendly, perfect for meal prep or a satisfying weeknight dinner.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 5 ribs celery, diced
- 4 large carrots, diced
- 6 fresh garlic cloves, sliced
- 1/3 cup sun-dried tomatoes, chopped
- 2 tablespoons finely chopped fresh rosemary
- 3 x 15 oz cans white beans, drained and rinsed
- 3 cups stock or broth
- Sea salt and ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat oil in a large Dutch oven or stockpot over medium heat.
- Add the diced onion, celery, and carrots. Sauté for about 4 minutes until slightly softened.
- Stir in garlic, sun-dried tomatoes, and rosemary. Continue cooking until fragrant, about 1–2 minutes.
- Add the white beans and broth. Stir well to combine.
- Season with sea salt and freshly ground black pepper to taste.
- Simmer over low heat for 20–25 minutes to allow the flavors to meld.
- Add extra broth if needed to reach desired consistency.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, mash some of the beans in the pot before serving.
- Use vegetable broth for a vegetarian/vegan option, or chicken broth for added richness.
- This soup stores well—refrigerate for up to 4 days or freeze for up to 3 months.
- Pair with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
