White Bean and Rosemary Soup

A quick, easy, light and tasty bean and vegetable soup with lemon and rosemary!

👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about ⏱️ 5-7 minutes.

onions, diced1 cupcarrots, diced1 cupcelery, diced1 cup

Add the garlic, thyme, and red pepper flakes, and cook until fragrant, about a minute.

garlic, chopped3 clovesfresh thyme, chopped (or 1/2 teaspoon dried)1 teaspoonred pepper flakes (optional)1 pinch

Add the broth, beans and rosemary, bring to a boil, reduce the heat and simmer for ⏱️ 10 minutes.

fresh rosemary, chopped (or 1 teaspoon dried)2 teaspoons

Turn off the heat, add the cheese and let it melt into the soup.

Add the lemon juice and parsley before seasoning with salt and pepper to taste.

lemon juice2 tablespoonsparsley, chopped1 tablespoonsalt and pepper to taste

calories

Calories 163

fat Content

Fat 8g

fiber Content

Fiber 2g

sugar Content

Sugars 5g

sodium Content

Sodium 344mg

protein Content

Protein 8g

trans Fat Content

Trans 0

cholesterol Content

Cholesterol 9mg

carbohydrate Content

Carbs 14g

saturated Fat Content

Saturated 2g

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