Imagine a soup so luxuriously smooth and aromatic that it transports you straight to the sun-drenched hills of Tuscany with every spoonful. This White Bean Soup with Rosemary Oil is not just a meal; it's a culinary journey that marries simplicity with extraordinary flavor. Whether you're seeking a warming comfort food or an elegant starter for your next dinner party, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups white beans, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Drain and rinse the cooked white beans thoroughly, ensuring they are clean and ready for the soup.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour the vegetable broth into the pot and add the white beans. Gently strip the rosemary leaves from the sprigs and add them directly to the liquid.
- Bring the mixture to a gentle simmer and reduce heat to low. Allow the soup to cook for 20-25 minutes, allowing the flavors to meld together and the beans to become tender.
- Using an immersion blender or standard blender, partially purée the soup, leaving some beans whole for texture. If using a standard blender, work in batches and be cautious with hot liquid.
- Season the soup with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- For the rosemary oil, finely chop fresh rosemary and mix with extra virgin olive oil in a small bowl.
- Ladle the soup into serving bowls and drizzle with the rosemary-infused olive oil just before serving.
Tips
- Bean Preparation: For the best texture, use pre-cooked or canned white beans, but if using dried beans, soak them overnight for optimal tenderness.
- Blending Technique: When puréeing, leave some beans whole to create a rustic, textured soup that feels homemade and authentic.
- Rosemary Oil Hack: Make the rosemary oil ahead of time and let it sit for a few hours to intensify the herb's flavor before drizzling.
- Flavor Boosters: Consider adding a Parmesan rind while simmering for extra depth, or garnish with crispy pancetta for a non-vegetarian twist.
- Storage: This soup freezes beautifully for up to 3 months, making it perfect for meal prep and quick weeknight dinners.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
