Creamy White Bean & Rosemary Soup
Method
Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the leek and potato and cook for 5–6 minutes until the leek softens. Add the garlic, rosemary and thyme and cook for 30 seconds until fragrant.
Simmer: Add the cannellini beans and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, until the potato is completely tender.
Blend: Remove about one-quarter of the beans and vegetables with a slotted spoon and set aside. Blend the remaining soup until smooth and creamy using an immersion blender. Return the reserved beans and vegetables to the pot.
Add the spinach: Stir in the spinach and cook for 1–2 minutes until wilted. Add the lemon juice and zest and season with salt and black pepper.
Finish: Ladle into bowls and sprinkle with pumpkin seeds and a little fresh rosemary. Serve warm.
Vegan option: Naturally vegan — no substitutions needed. For extra protein, add 60 g shelled edamame per serving or an additional 100 g cannellini beans to the pot. Cannellini beans create an incredibly creamy texture without cream, while rosemary, garlic and lemon give this comforting soup a fresh Mediterranean character. Reserving some whole beans adds texture and makes every spoonful more satisfying.
Nutrition Facts
Per serving
