Rosemary White Bean Soup

Name: Rosemary White Bean Soup
Yield: 6 servings
Ingredients: 1 tbsp (15 mL) olive oil; 1 large onion, diced; 3 medium carrots, peeled and diced; 3 celery stalks, diced; 3 garlic cloves, pressed; 2 tbsp (30 mL) tomato paste; 4 cups (1 L) vegetable broth; 2 tbsp (30 mL) Rosemary Herb Seasoning Mix; 2 cans (15.5 oz. or 398 mL each) cannellini beans, drained and rinsed; 1 large yellow potato, diced; 5 oz. (150 g) baby spinach; ½ lemon; Optional: Freshly grated Parmesan cheese, crusty bread

Prep 10 min

Cook 40 min

Ready in 50 min

This stick-to-your-ribs vegetarian soup is easy to make and so good! The lemon adds unexpected freshness that balances the hearty beans and root veggies.

Ingredients

1 tbsp (15 mL) olive oil
1 large onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, pressed
2 tbsp (30 mL) tomato paste
4 cups (1 L) vegetable broth
2 tbsp (30 mL) Rosemary Herb Seasoning Mix
2 cans (15.5 oz. or 398 mL each) cannellini beans, drained and rinsed
1 large yellow potato, diced
5 oz. (150 g) baby spinach
½ lemon
Optional: Freshly grated Parmesan cheese, crusty bread

Directions

Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and saute until the vegetables begin to soften, about 5–7 minutes.
Add the garlic and tomato paste. Stir to coat the vegetables. Cook for 1–2 minutes, or until the garlic is fragrant.
Add the vegetable broth, seasoning, beans, and potato. Increase to high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 25 minutes.
Add the spinach and continue simmering for an additional 5 minutes, or until the carrots and potatoes are tender and the spinach is wilted.
Remove the pot from the heat. Zest and juice the lemon and stir it into the soup. Top with Parmesan and serve with crusty bread, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 950 mg, Carbohydrate 34 g, Fiber 12 g, Sugars 5 g (includes 0 g added sugar), Protein 8 g