Rosemary White Bean Soup with Orzo 🍲🌿

This hearty and aromatic soup is a delightful blend of creamy white beans, tender orzo, and the invigorating scent of rosemary. Perfect for chilly evenings or as a light lunch, it brings warmth and comfort to your table. The unique combination of flavors makes it both satisfying and refreshing. Pair it with crusty bread for a complete meal! 🍞✨

Ingredients

For the soup base

• 1 can (15 oz) of canellini beans, drained and rinsed
• 1 cup of orzo pasta
• 6 cups of vegetable broth (or chicken broth for a non-vegetarian option)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery sticks, diced
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Juice of 1 lemon

For garnish

• Fresh rosemary sprigs
• Grated Parmesan cheese (optional)
• Crusty bread for serving

Instructions

• In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until softened (about 5-7 minutes).

🥄 Make sure to stir often, as this helps the veggies caramelize and bring out their natural sweetness.

• Add minced garlic and sauté for another minute until fragrant. Stir in the chopped rosemary and cook for another 30 seconds.

• Pour in the vegetable broth and add the bay leaf, bringing the mixture to a boil.

• Reduce the heat to a simmer and add the canellini beans and orzo. Cook for about 10-12 minutes or until the orzo is al dente, stirring occasionally.

🌊 If you prefer a creamier soup, you can mash some of the beans with the back of a fork or use an immersion blender for a few pulses, keeping some chunks for texture.

• Once the orzo is cooked, remove the bay leaf and stir in the lemon juice. Season with salt and pepper to taste.

• Ladle the soup into bowls and garnish with fresh rosemary sprigs and grated Parmesan cheese if desired.

Variations

• Vegan: Omit the Parmesan cheese or substitute with a vegan cheese alternative.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick!
• Substitutions: Use different types of beans like navy beans or chickpeas for a change in flavor and texture.
• Herbed: Add fresh thyme or parsley along with the rosemary for a more complex flavor profile.

💡 This soup can also be made ahead of time, and it tastes even better the next day as the flavors meld together. Store in the fridge for up to three days or freeze for a heartwarming meal later! 🌬️❄️