Name: Rosemary Garlic White Bean Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon extra-virgin olive oil, plus more for drizzling; 1 onion, finely chopped; 1 small carrot, finely chopped; 5 cloves garlic, minced, or more to taste; 2 (15.5 oz) cans cannellini beans, divided; 4 cups chicken bone broth; 1 sprig rosemary; 1/3 cup freshly grated Parmesan cheese; White pepper to taste; 1 tablespoon lemon juice, or more to taste

Rosemary Garlic White Bean Soup

This velvety rosemary garlic white bean soup is simmered in bone broth and brightened with fresh lemon. It’s garnished with tender cannellini beans and shaved Parmesan for texture and depth.

30 min total 15 min prep 15 min cook 6 314 cal

Instructions

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1 Heat 2 tablespoons olive oil in a stockpot over medium high heat until shimmering. Add onion and carrot, and cook and stir for 4 to 5 minutes. Add garlic; cook until fragrant, 30 to 45 seconds. Remove pan from heat.
2 Rinse and drain cannellini beans. Add half the chicken bone broth to a heavy duty blender, like a Vitamix. Add 1 1/2 can cannellini beans and onion mixture to blender; carefully blend on High until smooth, about 45 seconds.
3 Transfer blended mixture back to stockpot; add remaining chicken bone broth. Add rosemary sprig and turn heat to medium-low. Simmer soup about 8 minutes. Remove rosemary sprig.
4 Add Parmesan cheese and stir until melted. Taste and season with white pepper and lemon juice.
5 Meanwhile in a small skillet, heat remaining olive oil. Add remaining 1/2 can cannellini beans. Allow beans to heat thoroughly being careful not to burn.
6 Ladle puréed soup into bowls. Divide heated beans evenly over each serving, sprinkle with Parmesan cheese, and garnish with rosemary. Drizzle with olive oil.