Rosemary Garlic White Bean Soup

This previous week I was conversing with a columnist from MarketWatch and as I recounted to the account of Budget Bytes I kidded about being a down and out college alumni and not having any desire to eat canned beans times each day. All things considered, I’m somewhat backpedaling on everything that was said now since when canned beans are readied this way, I truly could eat them throughout the day, consistently! This simple Rosemary Garlic White Bean Soup just takes eight straightforward fixings, is insane tasty, and will give all of you those warm comfortable fall vibes!

This soup is genuinely basic on the most fundamental level, yet at the same time has striking flavor that stands up all alone, with perhaps only a bit of dried up bread for plunging. That being stated, I got inventive when I was capturing the soup and began included some great fixings. I sprinkled a little pesto more than one bowl, bested another with some hand crafted bread garnishes, and shaved a touch of new Parmesan over another. I can likewise envision a little melty gruyere or smoked mozzarella would be astounding, or even only a scramble of hot sauce.

You can make a comparable soup utilizing dry beans, yet it would require a few additional means, which I would need to test before offering directions. I do have a Slow Cooker White Bean Soup that utilizations dry beans and some additional vegetables that is an extraordinary choice.

Rosemary Garlic White Bean Soup

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Recipe by BudgetbytesCourse: MainCuisine: AmericanDifficulty: Easy


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Rosemary Garlic White Bean Soup – A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less


  • 2 tbsp olive oil

  • 4 cloves garlic

  • 3.15 oz cans cannellini beans

  • 2 cups vegetable (or chicken) broth

  • 1/2 tsp dried rosemary

  • 1/4 tsp dried thyme

  • 1 pinch crushed red peppe

  • freshly cracked black pepper to taste


  • Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
  • Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
  • Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
  • Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
  • Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!


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