Rosemary White Bean Soup.
Rosemary White Bean Soup.
A cozy winter recipe, this rosemary white bean soup is a delicious gluten free meal. Serve with warm breadsticks for an easy dinner!
Course Soup
#Rosemary #White #Bean #Soup.
Cuisine Dairy Free, gluten free, vegan.
Keyword bean and potato, healthy soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 281 kcal
Author Kelly Roenicke
Ingredients
- 1 Tablespoon olive oil
- 1 small sweet onion chopped
- 3 celery stalks chopped
- 2 carrots peeled and chopped
- 30 ounces canned white beans Great Northern beans or Navy beans
- 32 ounces vegetable broth or chicken broth
- 3 potatoes peeled and diced
- 3 teaspoons fresh rosemary finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place the olive oil, onion, celery, and carrots in a soup pot and cook over medium heat until tender, about 7 minutes.
- Rinse and drain the canned white beans and add them to the pot. Add the broth, potatoes, rosemary, salt and pepper and raise the heat to high. Bring to a boil.
- Reduce the heat to a simmer and cook for 20 minutes. Use a potato masher or immersion blender to partially puree the soup. Add more salt and pepper if desired.
- Serve with bread or crackers.
Original Recipes From theprettybee.com
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