White Bean and Rosemary Soup

White Bean and Rosemary Soup

A quick, easy, light and tasty bean and vegetable soup with lemon and rosemary!

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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

directions

1. Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about 5-7 minutes.
2. Add the garlic, thyme, and red pepper flakes, and cook until fragrant, about a minute.
3. Add the broth, beans and rosemary, bring to a boil, reduce the heat and simmer for 10 minutes.
4. Turn off the heat, add the cheese and let it melt into the soup.
5. Add the lemon juice and parsley before seasoning with salt and pepper to taste.

Nutrition Facts: Calories 163, Fat 8g (Saturated 2g, Trans 0), Cholesterol 9mg, Sodium 344mg, Carbs 14g (Fiber 2g, Sugars 5g), Protein 8g

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