Franklin Spice Works
Rosemary White Bean Soup
A rustic white bean soup with rosemary and garlic, finished with lemon. Hearty, simple, and nourishing.
Ingredients
- 1 tsp ground rosemary
- 2 cans white cannellini beans, drained
- 4 garlic cloves, minced
- 1 onion, diced
- 4 cups vegetable broth (or chicken broth if non Vegan)
- 3 tbsp good olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Saute onion and garlic in olive oil until softened.
- Add ground rosemary and stir 30 seconds until fragrant.
- Add beans and broth. Bring to a boil.
- Reduce heat. Use an immersion blender to partially blend the soup for a creamy-chunky texture.
- Squeeze in lemon, season well, and serve with a drizzle of olive oil and crusty bread.