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Rosemary, White Bean & Spinach Soup

Submitted by: | Source: My own recipe

Rosemary, White Bean & Spinach Soup
2012-05-15 Other
2 5

Created this recipe to use some of the Rosemary from the garden. This soup is full of nutrients, with the cannellini beans adding protein. Family & friends love this hearty soup.

  • Servings: 4 - 6
  • Prep Time: 10 minutes
  • Cook Time: 54 minutes
  • Total Time: 1 hour 4 minutes


3 Tbsp Olive Oil
2 Medium Carrots, peeled and sliced
2 Yellow Onions, chopped
2 Garlic Cloves, minced
1 can Organic White Cannellini Beans (15 1/2-oz.) Rinsed & Drained
1 Large Branch Fresh Rosemary, leave whole on stem
2 pkg Vegetable Stock
2 Bay Leaves
1 (10 Oz.) Bag Spinach, roughly chopped
½ tsp Freshly Ground Pepper


In a large pot, heat the oil over medium heat. Add the carrots and onions, stir. Cook for 8 minutes, stir often.

Add the garlic and cook for 1 minute. Add the white beans, rosemary, stock and bay leaves. Cover and bring to a boil. Turn heat to a simmer and cook for 30 minutes. Add the spinach and cook for 15 minutes.

Using a potato masher, slightly mash the beans. This will add nice thickness to the soup. Add the pepper. Stir to mix and serve.

Helpful Tips:

Serve with crusty bread and a salad for a wonderful meal.