Creamy White Bean Soup Recipe With Rosemary & Olive Oil (15 Minutes, 7 Ingredients) High Fiber Recipes High Protein Recipes Vegan Vegetarian Mediterranean Diet Recipes Dinner Lunch Soups

White bean soup recipes are always a hit here at 30Seconds. Not only are white bean soups nutritious, easy to make and delicious, but they are a fantastic way to get more fiber and protein into your diet. Read about the health benefits of fiber and the health benefits of protein.

Here are just some of the white bean soup recipes here on 30Seconds:

• Spinach White Bean Soup
• Italian White Bean Soup
• Creamy Tuscan White Bean Soup
• Vegetable White Bean Soup
• White Bean Soup With Leafy Greens
• Creamy Farro and White Bean Soup
• White Bean Soup With Spinach and Italian Sausage Crumbles
• Turkey Vegetable White Bean Soup
• White Bean Soup With Kale and Ground Turkey

Photo credit: all photos under license from BigStock

Here's another nutritious high-fiber and high-protein white bean soup recipe to add to your collection! This creamy white bean soup recipe with rosemary and olive oil is on the table in about 15 minutes and is budget-friendly. Here are the seven ingredients you'll need from your fridge and pantry for this gluten-free bean soup: white beans (navy beans, cannellini beans or great northern beans are good choices), olive oil, carrot (carrots have health benefits), celery, onion, vegetable broth and fresh rosemary.

This creamy vegan and vegetarian Italian-inspired soup recipe is delicious ladled into bowls and served as a protein- and fiber-packed lunch or light dinner with a garden salad on the side.

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3

Ingredients

• 2 tablespoons olive oil, plus more for serving
• 1/2 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, sliced
• 30 ounces (2 cans) navy beans, cannellini beans or great northern beans, drained
• 1 1/2 cups vegetable broth (or chicken broth)
• 1 sprig rosemary, plus more for serving

Here's how to make it: 

1. Heat the olive oil in a dutch oven over medium heat. Add the onion, celery, carrot and rosemary. Season to taste with salt and black pepper. Cook until vegetables are softened, about 5 minutes. Remove the rosemary sprig.
2. Pour in the beans and vegetable broth. Bring to a simmer and cook, stirring, often, about 5 minutes.
3. Use an immersion blender to carefully puree the soup. Taste and add more salt and pepper, if needed. (If you don't have an immersion blender, you could puree the soup in a regular blender. Be careful when adding hot liquids to a blender.)
4. Ladle into bowls. Garnish with more rosemary and a drizzle of olive oil. You could also top with some crushed red pepper flakes and more black pepper for some spice. Store any leftover soup in an airtight container in the fridge and reheat in the microwave. 

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