Butterbean Rosemary Soup Recipes

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BUTTER BEAN/WHITE BEAN ROSEMARY SOUP (VEGAN)



Butter Bean/White Bean Rosemary Soup (Vegan) image

Adapted from a Barefoot Contessa recipe out of what I had in the pantry and felt like using. It originally called for cannellini but I think any kind of white bean will work. I used butter beans and it came out awesome! I think I'll try this again livened up with a little tomato paste.

Provided by the80srule

Categories     Beans

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1 quart vegetable stock (or broth, water if lacking either)
1 (15 ounce) can butter beans
1 large white onion, chopped
1 garlic clove (or 1/8-1/4 tsp garlic powder)
1 teaspoon sea salt
1/4 teaspoon white pepper (black works fine too)
1 large rosemary sprig
1 bay leaf

Steps:

  • Rinse and drain the beans well.
  • Put all the ingredients into a pot and bring to a boil. Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
  • Remove the rosemary sprig and bay leaf after cooking. Puree to your liking in a blender or food processor, then garnish with some fresh parsley.

Nutrition Facts : Calories 92.2, Fat 0.3, SaturatedFat 0.1, Sodium 851.1, Carbohydrate 18.1, Fiber 4.5, Sugar 1.6, Protein 4.8

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