Easy Rosemary Garlic White Bean Soup
Make rosemary garlic white bean soup with creamy cannellini beans, savory broth, tender spinach, and a bright finish of lemon.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 cans (15-ounce) cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
Instructions
Instructions
- Warm the olive oil in a soup pot and cook the onion until translucent.
- Add the garlic and rosemary and cook briefly until fragrant.
- Add the beans, broth, and pepper. Simmer for 20 minutes.
- Mash some beans against the pot to thicken the broth, then stir in the spinach.
- Remove from the heat, add the lemon juice, and season to taste.
Notes
Mashing part of the beans gives the broth body while leaving plenty of whole beans for texture.