How To Make Butterbean & Rosemary Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cans of butterbeans, drained and rinsed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
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Add the butterbeans and rosemary sprigs to the pot. Stir to combine.
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Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes to allow the flavors to meld together.
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Remove the rosemary sprigs and use an immersion blender or a regular blender to puree the soup until smooth and creamy.
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Season with salt and pepper to taste, and heat the soup for an additional 5 minutes.
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Serve the butterbean and rosemary soup hot, garnished with a sprig of fresh rosemary.
Nutrition
- Calories : 180kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 760mg
- Total Carbohydrates : 27g
- Dietary Fiber : 6g
- Sugar : 3g
- Protein : 7g
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