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Rosemary Bean Soup

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bean soup
If you don't have all of these ingredients, that's cool, wing it with what you've got. Different beans, chicken instead of beans, different veggies. You'll still get something great. Just think of your soups like a symphony and over time and with practice, you'll learn what goes together to create perfect flavors.
Here ya' go:

Ingredients

  • 2 yellow onions chopped
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 1/2 sweet red pepper chopped
  • 4 cloves of garlic chopped
  • 1 small head of broccoli cut into small flowerettes
  • Some handfuls of fresh spinach leaves
  • 1 sprig of fresh rosemary I don't always have this in the fridge–I just happened to have some from a previous recipe or 1/2 tsp dried
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 16 oz can of chopped whole tomatoes
  • 6 cups of water
  • 2 tbsp Olive oil
  • Red pepper flakes 1/4 tsp
  • Salt and pepper to taste

Instructions

  • Saute the onion until slightly translucent.
  • Add all of your other veggies and saute for about 3 minutes.
  • Add the canned tomatoes, water, and rosemary sprig, bring to a boil, turn down, and simmer vigorously for 30 minutes.
  • Stir a few times here and there. Add the beans and seasonings. Cook another 10 minutes.

Notes

Voila. Done, gorgeous, and delicious.
This should serve 6-8 with generous portions.