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Rosemary White Bean Soup
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Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
390
kcal
Ingredients:
29
oz
Canned Cannellini Beans
drained, 2 cans
1
c
Onions
diced
.25
c
Olive Oil
2
cloves
Garlic
minced
1
tbsp
Fresh Rosemary
chopped
6
c
Vegetable Broth
1
Dried Bay Leaf
.5
tsp
Sea Salt
.25
Ground Black Pepper
Instructions:
In a large stockpot over low to medium heat, saute the onions with the olive oil until
the onions are translucent, about 5-10 minutes.
Chop rosemary. Add the beans, rosemary, stock and bay leaf.
Cover, bring to a boil, and simmer 30-40 minutes.
Remove the bay leaf and season with salt & pepper.
Nutrition
Calories:
390
kcal
|
Carbohydrates:
52
g
|
Protein:
15
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Cholesterol:
0
mg
|
Sodium:
1713
mg
|
Potassium:
991
mg
|
Fiber:
10
g
|
Sugar:
5
g
|
Vitamin A:
750
IU
|
Vitamin C:
3.5
mg
|
Calcium:
162
mg
|
Iron:
6.3
mg
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