Rosemary and Garlic White Bean Soup by Noel Ugarte, MS, RD | Registered Dietitian
Did you know the Cannellini bean is a nutrition powerhouse? It's high in fiber, protein and a great source of micronutrients including vitamin c, folate and magnesium.
In a blender or food processor, puree one can of cannellini beans and it’s liquid. Drain the other two cans of beans and set aside.
Heat olive oil in large stockpot over medium heat. Add garlic and sauté until garlic becomes fragrant, about 1 minute.
Add the pureed beans, drained non pureed beans, broth, rosemary, thyme, crushed red pepper, and black pepper to pot. Stir to combine.
Cover pot increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Serve with crusty bread.
NOTE: Adapted from recipe by Beth Moncel.
Ingredients
Directions
In a blender or food processor, puree one can of cannellini beans and it’s liquid. Drain the other two cans of beans and set aside.
Heat olive oil in large stockpot over medium heat. Add garlic and sauté until garlic becomes fragrant, about 1 minute.
Add the pureed beans, drained non pureed beans, broth, rosemary, thyme, crushed red pepper, and black pepper to pot. Stir to combine.
Cover pot increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Serve with crusty bread.
NOTE: Adapted from recipe by Beth Moncel.
