Ingredients

2 tablespoons olive oil

1 cup onions, diced

1 cup carrots, diced

1 cup celery, diced

3 cloves garlic, chopped

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)

1 pinch red pepper flakes (optional)

4 cups chicken broth (or vegetable broth)

3 (14.5) ounce cans white beans, rinsed and drained

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

1/4 cup parmigiano reggiano (parmesan cheese), grated

2 tablespoons lemon juice

1 tablespoon parsley, chopped

salt and pepper to taste

Instructions:

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.

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

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

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.

Nutrition Facts:

Calories 163, Fat 8g (Saturated 2g, Trans 0), Cholesterol 9mg, Sodium 344mg, Carbs 14g (Fiber 2g, Sugars 5g), Protein 8g

Frequently Asked Questions:

Can I use a different type of beans in this soup?

Yes, you can experiment with different types of beans based on your preference.

Cannellini beans, navy beans, or Great Northern beans are good alternatives.

Is it possible to make this soup vegetarian or vegan?

Absolutely! Substitute vegetable broth for chicken broth, and omit the Parmesan cheese or use a plant-based alternative to make a delicious vegetarian or vegan version of this soup.

Can I make this soup ahead of time and reheat it?

Yes, this soup can be made ahead of time and reheated.

Store it in an airtight container in the refrigerator and gently reheat on the stove, adding a bit of water or broth if needed.

What can I serve alongside this White Bean and Rosemary Soup?

This soup pairs well with crusty bread, a side salad, or even a light sandwich.

Consider serving it with a lemon wedge for an extra burst of freshness.

How critical is the addition of lemon juice to the soup?

The lemon juice adds a bright and refreshing acidity to the soup.

If you don’t have lemon juice, you can substitute with a splash of white wine vinegar or apple cider vinegar for a similar effect.

Adjust the quantity to your taste preference.

Can I use dried beans instead of canned ones?

Yes, you can use dried white beans, but they will require soaking overnight and longer cooking time.

Follow the package instructions for soaking and cooking before adding them to the soup.

Is it possible to freeze this soup?

Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers.

It can be stored in the freezer for up to three months.

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary for fresh, but use a smaller quantity, as dried herbs are more potent.

Start with half the amount mentioned and adjust to taste.

What other cheese can I use besides Parmigiano Reggiano?

Pecorino Romano or Asiago are good alternatives to Parmesan.

Choose a hard, aged cheese for the best flavor.

Can I make this soup in a slow cooker?

Absolutely! Sauté the vegetables and garlic, then transfer them along with other ingredients (except cheese, lemon juice, and parsley) to a slow cooker.

Cook on low for 6-8 hours or until the beans are tender.

Stir in the remaining ingredients before serving.

How do I adjust the soup’s thickness?

If you prefer a thicker soup, use an immersion blender to partially blend the soup, or mash some beans with a spoon.

Conversely, add more broth if you want a thinner consistency.

Can I use vegetable broth instead of chicken broth for a vegetarian version?

Yes, vegetable broth works well and makes the soup entirely vegetarian.

Ensure the vegetable broth complements the flavors of the other ingredients.

What can I substitute for thyme?

If you don’t have thyme, consider using dried oregano or dried basil as alternatives.

Both herbs pair nicely with the flavors in this soup.

Should I remove the rosemary leaves from the stem before chopping?

Yes, it’s best to remove the rosemary leaves from the stem before chopping.

The stems can be woody and might not break down during cooking.

What are some creative toppings for this soup?

Try adding a dollop of Greek yogurt or a sprinkle of toasted pine nuts for added texture and flavor.

Croutons or a drizzle of extra virgin olive oil also make delightful toppings.