This savory white bean soup is made with one of my favorite herbs: rosemary. I remember running my hands through my parents' rosemary bush when I use to play outside, enjoying the fragrance it left on my fingers. Rosemary also has the power to conjure lovely holiday memories, making it a staple in my kitchen around this time of year. Rosemary contains antioxidants and may also benefit the immune system.
I used fresh rosemary for this recipe, but you can easily use dried. If using dried, I would cut the quantity of rosemary in half (at least) because dried herbs tend to be more potent than their fresh counterparts. I would also consider chopping up the dried rosemary, so you're not dealing with stiff needles in your soup.
This soup can be served as a yummy side and can even be enjoyed as a gravy of sorts (especially if you puré the soup), served over mashed potatoes or cornbread. If you've already got your Thanksgiving menu planned, enjoy this soup for lunch with a side of crispy toast. It also makes great leftover and can be combined with rice or any whole grain of your choice.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups white beans, cooked or canned
- 1 cup coconut milk
- 2 cups vegetable broth
- 2 carrots, chopped
- 2 tablespoons coconut oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh rosemary needles
- juice of one lemon
Directions
1. In a large pot set over medium heat, warm 1 tablespoon of coconut oil. Add onion slices and sauté for five minutes. Add minced garlic, and sauté for another minute.
2. Add chopped carrots and another tablespoon of coconut oil. Stir to coat and sauté for 10 minutes or until carrots are softened and onions are beginning to brown.
3. Add rosemary and sauté for a minute or two (until the herb is fragrant.)
4. Add vegetable broth, coconut milk, beans, salt, and black pepper. Reduce heat to low, cover, and allow the soup to simmer for 10-15 minutes. Add lemon juice and serve with a sprig of rosemary (optional). Enjoy!
2. Add chopped carrots and another tablespoon of coconut oil. Stir to coat and sauté for 10 minutes or until carrots are softened and onions are beginning to brown.
3. Add rosemary and sauté for a minute or two (until the herb is fragrant.)
4. Add vegetable broth, coconut milk, beans, salt, and black pepper. Reduce heat to low, cover, and allow the soup to simmer for 10-15 minutes. Add lemon juice and serve with a sprig of rosemary (optional). Enjoy!
Related: Vegan Minestrone Soup
Vegan Spicy Pumpkin Curry Soup
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Photos: Mary Hood Luttrell
