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Rosemary Garlic White Bean Soup | Gluten Free | Oil Free | Vegan

Rosemary Garlic White Bean Soup | Gluten Free | Oil Free | Vegan

Healthy herbal and warming soup for a chilly winter day? Yes please! Rosemary and garlic white bean soup is healthy, hearty and comforting.

This dish is high fiber and low in fat. Start cooking your own dry beans to improve digestion (and avoid the BPA found in can goods.) Soak your beans the night before to aid in digestion and shorten the cooking time. Please scroll below and carefully follow the instructions on how to cook dry beans.

This dish yields about 4 cups. I thought I was going to use this soup for meal prepping throughout the week, however, I ended up eating half of this! 🙊 I was really hungry.. Plus this is just really tasty and wholesome..

🥣Vegan

🥣Gluten Free

🥣Oil Free

🥣Nut Free

Yields: 4 cups

Ingredients:

  • Dry White Beans – 1 cup ( I used Northern White Beans.) Although I recommend starting with dry beans, if you are using canned beans, you will need about 2 & 1/2 cups.
  • Garlic – 2 cloves, minced
  • Rosemary – 1 tbsp
  • Sage – 1/2 tsp
  • Swiss Chard – 1 large leaf
  • Zucchini – 1 very small zucchini
  • Celery – 2 stalks
  • Lemon juice – half of a lemon
  • Bean water (from cooking dry beans) – 2 cups. Use vegetable broth if you are using canned beans
  • Black pepper – 1/2 tsp
  • Pink Himalayan salt – to taste

Optional:

  • Brags liquid aminos (gluten free soy sauce) – 1 tsp
  • Gluten free croutons

Instructions for Cooking Dry White Beans:

  • Sort and rise 1 cup of dry white beans. Soak over night in the refrigerator.

 

  • After soaking, drain and discard of water. Rinse very well! You should end up with about 2 & 1/2 cups of soaked beans. Add to a pot with 6 cups of water. Do not cover. Bring to a low boil for about 15 minutes. Try not to allow them to form a lot of starch on the top (the white foamy looking stuff) by keeping the boiling low and stirring occasionally. This is important for getting the most protein out of your beans.

 

  • Reduce heat to low and cover with a lid. Allow to simmer for about 1 hour or until the beans are very soft.

💥 When finished cooking, DO NOT DISCARD THIS BEAN WATER!

  • Drain bean water into a large bowl and set aside. Set aside cooked white beans as well and allow to cool for 2 minutes.

 

  • If you are using canned beans, just rinse well.

Instructions for Rosemary Garlic White Bean Soup:

  • In a large pot, add 2 tbsps of the bean water. If you are using canned beans, use vegetable broth. Turn heat on a medium temperature. Add minced garlic, rosemary and sage. “Saute” for about 1 minute.

 

  • Add swiss chard, zucchini and celery. “Saute” for 1 to 2 more minutes. You may add an optional 1 tsp of braggs liquid aminos (gluten free soy sauce) for a deeper earthy flavor.

 

  • In a food processor, or high speed blender, blend half of the beans with 1 cup of bean water. If you are using canned beans, blend 1 & 3/4ths cup of beans with 1 cup of vegetable broth. Blend until you get a smooth consistency.

 

  • Add pureed beans to the pot with vegetables and herbs. Add the rest of the whole beans. Pour in a 1/2 cup more bean water. Toss in black pepper and fresh squeezed lemon juice. Salt to taste. I used about 1/4th of a tsp. Stir.

 

  • Cover and turn heat on low for 5 to 10 minutes.

 

  • Serve with gluten free croutons and an extra pinch of rosemary. Enjoy.

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