Rosemary, White Bean & Vegtable Soup

I recently moved from Chicago to London and besides getting used to another culture I have had an even harder time adjusting to the weather.  Moving straight from the sunny and hot Chicago summer to the gray and damp London vibe has affected my wardrobe, mood, and the foods I eat.  I tend to match the foods I eat with the weather I am in so lately I have been making a lot more soups, stews, and comfort food.

This particular soup is one of my favorites and by no means should be discounted as just another vegetable soup recipes.  The fresh vegetables, thyme, and rosemary blend together perfectly for a delicious flavor that is both light and hearty.  I originally made this soup with fresh okra in place of the zucchini, which I personally prefer and highly recommend if you can find okra.  Okra becomes almost gel like when cooked and helps to thicken the soup but it can be hard to find.  Zucchini or green beans make a simple substitution with a slight alteration in texture but not in taste!

Makes 4 servings

1 tablespoon coconut oil (may use olive oil)

2 large red onions, chopped

4 garlic cloves, minced

1 hot chili pepper, seeded and diced (optional)

2 carrots, peeled and chopped

3 celery stalks, chopped

2 sprigs rosemary, finely chopped

4 sprigs thyme, leaves removed from stalks

1.5 cups chopped okra or 2 zucchini, sliced or 1.5 cups fresh green beans

2 medium ears corn, kernels removed

6 cups reduced sodium vegetable broth

1 (15 ounce) can Cannellini beans (about 2 cups)

4 bay leaves

sea salt and pepper

Heat oil in a large saucepan over medium heat, sauté onions, garlic, pepper, carrots, celery, rosemary, and thyme for 5 minutes, until vegetables soft and light brown.  Add okra and corn and cook for an additional 1 minute.  Add vegetable broth, beans, bay leaves and leave to simmer for 20 minutes.  Season with salt and pepper and serve warm.

Nutrition facts per serving: 277 calories, 7 g total fat, 5 g saturated fat, 270 mg sodium, 45 g total carbohydrates, 12 g fiber, 12 g protein

BALANCE IT OUT: This soup makes an excellent light meal or pair with a side salad or warm crusty bread for a well balanced satisfying meal.

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One response to “Rosemary, White Bean & Vegtable Soup

  1. Renee the soup sounds very tasty! Have you found any interesting foods or recipes, while exploring London?

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