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We’re in the throws of winter and soup could not be more appealing right now. At least two of our dinner meals each week is some kind of homemade soup and bread. I’ve got a delicious rosemary focaccia recipe coming to the blog tomorrow but today I’m excited to share a new favorite, Rosemary White Bean Soup, that really came about just from throwing some of our favorite ingredients together.

I grew up with a momma who hated beans. All beans in every form so it wasn’t until college and several nutrition classes in that I realized their nutritional profile was just too good to not be included my diet. So I taught myself to like them. And now that “like” has turned to love. Especially because we eat more vegetarian meals in general and beans provide a great dose of protein and fiber. Cannelloni beans are a favorite because they’re so silky smooth to eat. But because they are a more fragile bean, I put them into the soup after it has simmered on the stove for 15 ish minutes and we’re getting close to serving. Otherwise they dissolve.

INGREDIENTS

1 quart Vegetable Broth or Chicken Bone Broth

1 Yellow Onion, diced

3 Carrots, peeled and diced (I buy the multicolor carrots these pictured look a little different than your standard orange)

1 C Organic Golden Potatoes, peeled and diced (about 3 small to medium potatoes)

2 Stalks Celery diced

1 Tbsp Olive Oil

1 Tbsp Salted Butter

2 Cans White Beans (Cannellini Beans), I used the 15 oz cans

2 Cup Chopped Kale

1 tsp Salt

1 Sprig Fresh Rosemary

2 Bay Leaves

1 C Full Fat Oatley (Oat milk, my favorite brand)

Squeeze of lemon

 

INSTRUCTIONS

Start by prepping your ingredients–dicing your carrots, onions and celery to make your traditional mirepoix. Peel and dice several small golden potatoes to make about a cup. You want your potatoes to be the same relative size as the carrots / celery. Gather your fresh herbs.

Heat olive oil in stock pan, I love my enameled cast iron dutch oven for these stovetop soups. Add celery, carrots and onions and cook on medium heat until the onions are transparent, stirring often to avoid overly browning the onions. Here I add my Tbsp of butter to the pan to help scrape the brown bits of flavor as I add my minced garlic. This is a flavor booster so don’t skip this step. You can use a plant-based butter here if you are keeping it vegetarian.

Let garlic cook for 30 seconds. Add quart of broth, potatoes, bay leaves (I prefer fresh ones), fresh rosemary, and salt.

Bring soup to a boil than reduce heat and simmer for 15-20 minutes on low with lid on. Now add your cans of white beans, 1 C of milk (we use oat milk), chopped kale, squeeze of lemon and taste to see if it needs more salt. Simmer 5 ish minutes more and serve immediately with a drizzle of olive oil and some delicious crunchy bread. Mmmm.

Enjoy this delicious Rosemary White Bean Soup and stay warm! These beautiful pictures were taken by Ruth Eileen Photography.