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5) White Bean, Spinach, and Rosemary Soup

Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 tsp dried rosemary or 1 sprig fresh, chopped
  • 2 cans 15 oz each white beans, drained and rinsed
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups fresh spinach roughly chopped
  • 1/2 cup milk or unsweetened oat milk
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes grated Parmesan for serving

Method
 

  1. Heat oil in a large pot over medium heat; sauté onion and carrots until softened, about 5–7 minutes.
  2. Add garlic and rosemary; cook 1 minute until fragrant.
  3. Stir in beans and broth; bring to a simmer and cook 10 minutes to meld flavors.
  4. Use an immersion blender to puree half the soup for creaminess, leaving some beans whole.
  5. Stir in spinach and milk; cook 2–3 minutes until spinach wilts. Season to taste and serve with Parmesan if desired.