It can be hard to fathom what this soup might taste like but imagine a rosemary-tinged hummus soup. It's full of fiber, fills you up, and most importantly, warms you up.
White Bean Soup
Warm, protein-filled, and flavor-packed, this white bean soup is seasoned with rosemary for a wintry touch.
Servings 4 servings
Ingredients
- 1 lb dried navy beans
- 4 tbsp olive oil
- 3 leeks sliced
- 5 stalks celery chopped
- 3 cloves garlic minced
- 3 carrots diced
- 5 cups chicken or vegetable stock
- 1 ½ teaspoons fresh rosemary (or 1 teaspoon dried)
- 1 tbsp lemon juice
- a handful of goat cheese crumbles optional
- salt and pepper to taste
Instructions
- Cook the beans using an Instant Pot or your preferred method. (Or use canned).
- Heat the oil in a large soup pot over medium heat. Add the chopped leeks and stir occasionally for five minutes as they soften.
- Add the celery, garlic, carrots and cook an additional 10 minutes, then add the stock, beans, herbs, salt, and pepper.
- Bring the soup to a boil, then reduce heat and cook on medium low heat for 25-30 minutes.
- Using a blender or immersion blender, puree the soup to a smooth, creamy consistency. Remove from heat source, add the lemon juice, and serve warm.
- Add goat cheese to each serving bowl, and a touch of finishing salt if desired.
