Hello, food lovers! If you’re searching for a comforting and flavorful dish that’s not only easy to make but also packed with nutrition, then you’ve come to the right place. Today, I’m excited to share with you a delightful recipe for Zesty White Bean and Rosemary Vegetable Soup. It’s perfect for warming up on a chilly day and is loaded with healthy ingredients that will leave you feeling nourished and satisfied. Let’s dive into this flavorful journey!
Introduction
Zesty White Bean and Rosemary Vegetable Soup is a delicious, hearty meal that brings together the best of earthy flavors and zesty accents. This dish has roots in rustic Italian cuisine, where beans and fresh herbs are staples in many comforting soups. What makes this recipe unique is the tangy kick of lemon juice and the aromatic touch of rosemary, which elevate the white beans to a whole new level.
A personal favorite, this soup holds a special place in my heart because it reminds me of cozy winter evenings, sitting by the fire with a steaming bowl in hand. Whether you’re a beginner or an experienced home cook, this recipe will quickly become a go-to in your kitchen.
Ingredients
To prepare this comforting Zesty White Bean and Rosemary Vegetable Soup, you’ll need:
- 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
This recipe serves 4 and can be easily adjusted to suit your preferences. If you’re vegan or vegetarian, simply use vegetable broth instead of chicken broth. To make it gluten-free, double-check that your broth and Parmesan are certified gluten-free.
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How to Make Zesty White Bean and Rosemary Vegetable Soup
Follow these steps to create your own delicious Zesty White Bean and Rosemary Vegetable Soup:
- Sauté the Vegetables:
Begin by heating the olive oil in a large saucepan over medium-high heat. Add the diced onions, carrots, and celery. Sauté them for about 5-7 minutes, or until they become tender and fragrant. - Add Aromatics:
Once the vegetables are soft, stir in the garlic, thyme, and red pepper flakes (if using). Cook for about 1 minute, just until the garlic releases its aroma. - Simmer the Soup:
Next, pour in the broth and add the white beans and rosemary. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer gently for about 10 minutes, allowing all the flavors to meld together. - Finish with Cheese and Lemon:
Turn off the heat and stir in the grated Parmesan cheese. The cheese will melt into the soup, adding a rich and creamy texture. Finally, add the lemon juice and parsley for a bright, fresh finish. Taste and adjust the seasoning with salt and pepper as needed.
Helpful Tips
- For an extra creamy texture, you can use an immersion blender to partially blend the soup before adding the Parmesan and lemon juice. This will give it a richer, thicker consistency while still keeping some texture from the beans and vegetables.
- If you want to make the soup ahead of time, it can be stored in the refrigerator and reheated when ready to serve. Just remember to freshen it up with a splash of lemon juice before serving!
Cooking Tips
- Enhance Flavor: If you prefer a deeper flavor, try roasting the vegetables before adding them to the soup. This can give the soup a lovely caramelized depth.
- Equipment: Using a heavy-bottomed pot will help distribute the heat evenly, preventing the soup from scorching on the bottom. An immersion blender can be useful for achieving the desired texture without transferring hot liquids to a blender.
Serving Suggestions
This Zesty White Bean and Rosemary Vegetable Soup pairs wonderfully with crusty bread or a side of garlic toast. For a heartier meal, consider serving it alongside a simple green salad or even a grilled cheese sandwich.
To elevate your dining experience, sprinkle some extra grated Parmesan on top before serving, and garnish with a sprig of fresh rosemary or a drizzle of olive oil.
Nutritional Information
This soup is not only delicious but also packed with nutritious ingredients that contribute to a well-balanced meal. Here’s a brief overview of the health benefits:
- White beans provide plant-based protein and are rich in fiber, promoting good digestion and helping to stabilize blood sugar levels.
- Carrots and celery offer a wealth of vitamins, including Vitamin A, which is crucial for eye health and immune function.
- Rosemary is known for its antioxidant and anti-inflammatory properties, making it a great addition to this dish.
Nutritional Information (per serving)
- Calories: 325 kcal
- Carbohydrates: 45g
- Protein: 15g
- Fat: 11g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 780mg
- Potassium: 620mg
- Fiber: 12g
- Sugar: 4g
- Vitamin A: 8500 IU
- Vitamin C: 20mg
- Calcium: 180mg
- Iron: 4mg
This soup is a healthy choice for those looking for a nourishing, high-fiber meal. The combination of vegetables, beans, and Parmesan provides a balance of essential nutrients that contribute to overall well-being.
Storage and Leftovers
Refrigerate:
Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
Reheat:
To reheat, simply warm the soup in a pot over medium heat until hot, stirring occasionally. You can also microwave individual servings for a quick meal.
Freezing:
This soup can also be frozen for up to 3 months. When freezing, be sure to leave room in the container for expansion. To reheat, thaw the soup overnight in the refrigerator and warm it on the stovetop.
Creative Leftovers:
Turn leftover soup into a stew by adding cooked quinoa or rice. You can also use it as a base for a casserole by adding more vegetables, topping with cheese, and baking until bubbly.
Frequently Asked Questions (FAQs)
1. Can I use dried beans instead of canned beans?
Yes, you can! Just be sure to soak the beans overnight and cook them thoroughly before adding them to the soup. This will add more prep time but can result in a richer flavor.
2. Can I make this soup vegan?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the Parmesan cheese, or use a vegan cheese alternative.
3. What if I don’t have fresh rosemary?
Dried rosemary works just fine. Use about half the amount since dried herbs are more concentrated in flavor.
Related Recipes
Here are some more comforting and flavorful dishes that you’ll love:
Conclusion
I hope this Zesty White Bean and Rosemary Vegetable Soup brings warmth and comfort to your kitchen just as it does in mine. It’s an easy, nutritious, and versatile dish that you can enjoy any time of year. I encourage you to give it a try, and feel free to share your experiences or any creative twists you added!
Happy cooking, and don’t forget to leave a comment below to let me know how your soup turned out!
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Zesty White Bean and Rosemary Vegetable Soup Recipe
Description
Hello, food lovers! If you’re searching for a comforting and flavorful dish that’s not only easy to make but also packed with nutrition, then you’ve come to the right place. Today, I’m excited to share with you a delightful recipe for Zesty White Bean and Rosemary Vegetable Soup. It’s perfect for warming up on a chilly day and is loaded with healthy ingredients that will leave you feeling nourished and satisfied. Let’s dive into this flavorful journey!
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
- Sauté the Vegetables:
Begin by heating the olive oil in a large saucepan over medium-high heat. Add the diced onions, carrots, and celery. Sauté them for about 5-7 minutes, or until they become tender and fragrant. - Add Aromatics:
Once the vegetables are soft, stir in the garlic, thyme, and red pepper flakes (if using). Cook for about 1 minute, just until the garlic releases its aroma. - Simmer the Soup:
Next, pour in the broth and add the white beans and rosemary. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer gently for about 10 minutes, allowing all the flavors to meld together. - Finish with Cheese and Lemon:
Turn off the heat and stir in the grated Parmesan cheese. The cheese will melt into the soup, adding a rich and creamy texture. Finally, add the lemon juice and parsley for a bright, fresh finish. Taste and adjust the seasoning with salt and pepper as needed.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For an extra creamy texture, you can use an immersion blender to partially blend the soup before adding the Parmesan and lemon juice. This will give it a richer, thicker consistency while still keeping some texture from the beans and vegetables.
- If you want to make the soup ahead of time, it can be stored in the refrigerator and reheated when ready to serve. Just remember to freshen it up with a splash of lemon juice before serving!
