This White Bean Rosemary Soup will captivate your tastebuds. The olive oil-drizzled croutons slowly soften into this mellow, rosemary-infused concoction. You can simplify the recipe for this soup and changed the herbs you are using, it’s just a preference! Rosemary and basil adds a lot of flavor to the soup.
AuthorpadminCategorySoups & StewsDifficultyBeginnerThis soup will captivate your tastebuds. The olive oil-drizzled croutons slowly soften into this mellow, rosemary-infused concoction.
In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.
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.
Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.
Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.
Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.
Ingredients
Directions
In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine.
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.
Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, purée soup until smooth.
Stir in remaining 2 cups beans, remaining ½ tsp rosemary, and lemon juice. Season with additional salt and pepper if desired.
Serve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil, if desired.
Notes
Did you make this White Bean Rosemary Soup recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tryveganrecipes on Instagram and hashtag it #tryveganrecipes.