Rosemary White Bean Soup

This rustic white bean soup showcases the earthy flavor of great northern beans paired with fragrant fresh rosemary. Simple ingredients come together through slow simmering to create a satisfying soup that's both nourishing and deeply comforting.

Ingredients

  • 1 1/2 cups Great Northern Beans
  • 6 cups vegetable broth
  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons fresh Rosemary (Herb), chopped
  • 1 teaspoon Redmond Real Salt
  • 1/2 teaspoon Black Pepper
  • 2 Bay Leaves

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Soak beans in plenty of water for 8 hours or overnight. Drain and rinse.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 8-10 minutes until softened.
  3. Add garlic and rosemary, cooking 1 minute until fragrant.
  4. Add drained beans, vegetable broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 60-75 minutes until beans are tender.
  5. Remove bay leaves, adjust seasoning, and serve hot with crusty bread.

Notes

  • Substitute Kidney Beans or Pinto Beans for variety.
  • Add Thyme along with rosemary for more herb complexity.
  • Stir in fresh spinach during the last 5 minutes of cooking for added nutrition.