White Bean and Rosemary Soup

When the weather turns cold, there’s nothing better than a bowl of White Bean and Rosemary Soup. It’s rich, creamy, and packed with flavour, thanks to the perfect mix of white beans, fresh rosemary, and a hit of Herbalicious Gourmet Salt. The best part? It’s easy to make and just as simple to tweak—swap a few ingredients, and you’ve got a tasty vegetarian or even vegan version. Serve it up with some crusty bread and dinner is sorted.

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White Bean and Rosemary Soup

Ingredients:

2 cans white kidney beans (cannellini beans), rinsed and drained

1½ cups diced celery

1 cup diced onion

3 cloves garlic, finely chopped

1 tbsp salted butter

¼ cup dry white wine

8 cups no-salt-added chicken stock or vegetable stock​

1 tsp chopped fresh rosemary

1 tsp Avohaven Herbalicious Gourmet Salt

¾ tsp freshly ground black pepper

1 cup plain Greek yogurt

Instructions:

In a large Dutch oven, melt the butter over medium heat. Add the diced celery, onion, and garlic; sauté until the vegetables are softened and lightly browned, about 10 minutes.​

Pour in the white wine and cook, stirring, until it is almost evaporated.

Add the rinsed beans and broth to the pot; stir to combine. Bring to a boil.

Reduce the heat and let the soup simmer, uncovered, stirring occasionally, for 30 minutes.

Remove the pot from heat. Using a stick blender, purée the soup until smooth.

Stir in the chopped rosemary, Avohaven Herbalicious Gourmet Salt, black pepper, and Greek yogurt until well combined.

Want to make it Vegetarian?

Replace butter with avocado oil.

Use vegetable stock instead of chicken stock.

Swap the Greek yogurt for lite coconut milk or a plant-based yogurt.

Add extra herbs if needed – If using coconut milk, a little extra fresh thyme or parsley can balance out any sweetness.

Boost umami – Since chicken stock naturally has umami, consider adding a splash of tamari, miso paste, or nutritional yeast for depth.