Rosemary White Bean Soup (dairy free, gluten free)

You can use any kind of white beans you’d like in this recipe! I used white kidney beans, but you can use great northern beans or pinto beans or navy beans. This recipe is really simple, and uses 3 cans of beans, so you could even mix it up a bit and use two cans of one kind of white bean in the pot and the third (that ends up in the food processor for thickness) can be a different kind! Go wild! Also, heads up, this recipe make a whole lot of soup.

1 tablespoon olive oil
3 teaspoons minced garlic
3 cans white beans
2 cups vegetable broth
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon basil

  1. Saute the minced garlic in the olive oil until your kitchen smells amazing and the garlic is almost cooked.
  2. Strain and rinse two cans of beans and add to the pot. Mix it up well to coat the beans with the garlic and olive oil.
  3. In a food processor, puree one can of beans, including the liquid, and add that to the pot.
  4. Stir in two cups of vegetable broth and the spices.
  5. Simmer on medium-low for about 45 minutes.

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