White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil

AuthorpadminCategoryDifficultyBeginner

This soup will captivate your tastebuds. The olive oil-drizzled croutons slowly soften into this mellow, rosemary-infused concoction.

Yields6 Servings
Prep Time10 minsCook Time23 minsTotal Time33 mins
 1 tbsp coconut oil
 1 cup onions, diced
 1 cup celery, diced
 4 large cloves garlic, minced
 2 tsp dry mustard
 freshly ground black pepper to taste
 ¾ tsp sea salt
 6 cups cooked white kidney beans
 3 cups vegetable stock
 1 cup water
 2 tsp fresh rosemary, chopped
 1 Jumbo Croutons
 ¼ cup fresh basil, sliced in thin strips or chopped
 2 tbsp olive oil
1

In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.

2

Cover and cook for 6–8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1½ tsp rosemary, and increase heat to bring to a boil.

3

Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.

4

Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.

5

Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.

Ingredients

 1 tbsp coconut oil
 1 cup onions, diced
 1 cup celery, diced
 4 large cloves garlic, minced
 2 tsp dry mustard
 freshly ground black pepper to taste
 ¾ tsp sea salt
 6 cups cooked white kidney beans
 3 cups vegetable stock
 1 cup water
 2 tsp fresh rosemary, chopped
 1 Jumbo Croutons
 ¼ cup fresh basil, sliced in thin strips or chopped
 2 tbsp olive oil

Directions

1

In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.

2

Cover and cook for 6–8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1½ tsp rosemary, and increase heat to bring to a boil.

3

Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.

4

Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.

5

Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.

White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil
White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil - Try Vegan Recipes

White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil

AuthorpadminCategoryDifficultyBeginner

This soup will captivate your tastebuds. The olive oil-drizzled croutons slowly soften into this mellow, rosemary-infused concoction.

Yields6 Servings
Prep Time10 minsCook Time23 minsTotal Time33 mins
 1 tbsp coconut oil
 1 cup onions, diced
 1 cup celery, diced
 4 large cloves garlic, minced
 2 tsp dry mustard
 freshly ground black pepper to taste
 ¾ tsp sea salt
 6 cups cooked white kidney beans
 3 cups vegetable stock
 1 cup water
 2 tsp fresh rosemary, chopped
 1 Jumbo Croutons
 ¼ cup fresh basil, sliced in thin strips or chopped
 2 tbsp olive oil
1

In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.

2

Cover and cook for 6–8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1½ tsp rosemary, and increase heat to bring to a boil.

3

Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.

4

Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.

5

Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.

Ingredients

 1 tbsp coconut oil
 1 cup onions, diced
 1 cup celery, diced
 4 large cloves garlic, minced
 2 tsp dry mustard
 freshly ground black pepper to taste
 ¾ tsp sea salt
 6 cups cooked white kidney beans
 3 cups vegetable stock
 1 cup water
 2 tsp fresh rosemary, chopped
 1 Jumbo Croutons
 ¼ cup fresh basil, sliced in thin strips or chopped
 2 tbsp olive oil

Directions

1

In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.

2

Cover and cook for 6–8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1½ tsp rosemary, and increase heat to bring to a boil.

3

Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.

4

Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.

5

Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.

White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil