Rosemary White Bean & Potato Soup

Name: Rosemary White Bean & Potato Soup
Ingredients: 300 g cooked cannellini beans, drained and rinsed; 250 g potatoes, cut into 1.5 cm cubes; 150 g carrot, diced; 1 tsp fresh rosemary, finely chopped; 1 tbsp olive oil; 650 ml water; 1/2 tsp salt; 1 tbsp lemon juice

35 min · 8 ingredients

Cook

A thick white bean soup with potato, carrot, and rosemary. Makes 2 servings.

protein: 15g
carbs: 65g
fats: 8g
calories: 390kcal

Steps

Heat oil in a saucepan over medium heat. Add carrot and rosemary and cook for 4 minutes, stirring.
Add potatoes, water, and salt. Bring to a boil, then simmer for 15 minutes, until potatoes are tender.
Add beans and simmer for 5 minutes. Mash a few beans and potato pieces against the pan to thicken the soup.
Stir in lemon juice and divide between two bowls.

Rosemary White Bean & Potato Soup

Ingredients

Steps

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