When the weather turns chilly, there’s nothing more comforting than a warm bowl of homemade soup. This White Bean Soup is a perfect example of simple, wholesome comfort food. Creamy and rich, it combines the nutty flavor of cannellini beans with the velvety smoothness of coconut milk. Infused with the aromatic notes of rosemary and the savory depth of vegetable broth, this soup is both satisfying and nourishing.
In just under 30 minutes, you’ll have a hearty meal that serves four, ready to warm your soul. The toasted pumpkin seeds and fresh parsley on top add a delightful crunch and a burst of freshness, making each spoonful a little bit special. Whether you’re serving it as a cozy dinner or a nutritious lunch, this White Bean Soup is sure to become a favorite in your recipe rotation. Let’s dive into how to make this deliciously comforting soup!
Recipe
How to Prepare
Heat 1 tbsp. of olive oil in a large pot over a medium-high heat. Sauté the onion for 2-3 minutes, then add the garlic and cook for a further minute until fragrant. Add in the rosemary, season with salt and black pepper and mix.
Next add the beans, potatoes, vegetable broth and coconut milk. Simmer over a medium heat for 10 minutes, until the potatoes are soft, then blend with a hand blender until smooth.
Divide the soup between 4 bowls and top with toasted pumpkin seeds and chopped parsley.
