White Bean Soup with Rosemary & Parmesan Recipe

White Bean Soup with Rosemary & Parmesan Recipe
White Bean Soup with Rosemary & Parmesan Recipe photo by Taste of Home
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White Bean Soup with Rosemary & Parmesan Recipe

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This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. —Jerry Gulley, Pleasant Prairie, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 celery rib, sliced
  • 2/3 cup chopped onion
  • 1 medium carrot, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 3/4 to 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (49 ounces) reduced-sodium vegetable or chicken broth
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2/3 cup uncooked small pasta shells
  • 3 tablespoons shredded Parmesan cheese

Directions

In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions.
Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese. Yield: 8 servings (2 quarts).
Originally published as White Bean Soup with Rosemary & Parmesan in TasteofHome.com 2017

Nutritional Facts

1 cup: 155 calories, 3g fat (1g saturated fat), 1mg cholesterol, 778mg sodium, 24g carbohydrate (3g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

  • 1 celery rib, sliced
  • 2/3 cup chopped onion
  • 1 medium carrot, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 3/4 to 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (49 ounces) reduced-sodium vegetable or chicken broth
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2/3 cup uncooked small pasta shells
  • 3 tablespoons shredded Parmesan cheese
  1. In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions.
  2. Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese. Yield: 8 servings (2 quarts).
Originally published as White Bean Soup with Rosemary & Parmesan in TasteofHome.com 2017

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