Butter Beanwhite Bean Rosemary Soup Vegan Recipes

BUTTER BEAN/WHITE BEAN ROSEMARY SOUP (VEGAN)

Butter Bean/White Bean Rosemary Soup (Vegan) image

Adapted from a Barefoot Contessa recipe out of what I had in the pantry and felt like using. It originally called for cannellini but I think any kind of white bean will work. I used butter beans and it came out awesome! I think I'll try this again livened up with a little tomato paste.

Provided by the80srule

Categories Beans

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 quart vegetable stock (or broth, water if lacking either)
1 (15 ounce) can butter beans
1 large white onion, chopped
1 garlic clove (or 1/8-1/4 tsp garlic powder)
1 teaspoon sea salt
1/4 teaspoon white pepper (black works fine too)
1 large rosemary sprig
1 bay leaf

Steps:

Rinse and drain the beans well.
Put all the ingredients into a pot and bring to a boil. Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
Remove the rosemary sprig and bay leaf after cooking. Puree to your liking in a blender or food processor, then garnish with some fresh parsley.

Nutrition Facts : Calories 92.2, Fat 0.3, SaturatedFat 0.1, Sodium 851.1, Carbohydrate 18.1, Fiber 4.5, Sugar 1.6, Protein 4.8

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