Rosemary White Bean Soup with Spinach, Onions & Garlic Bread

Rosemary White Bean Soup

with Spinach, Onions & Garlic Bread

30 MIN
$25.99 4 Servings
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From the Test Kitchen

For this hearty soup, you'll cook onions in fragrant rosemary and garlic, then add white beans, chicken broth, and spinach before topping it all with savory parmesan and spicy Calabrian chile paste. A simple side of garlic-herb bread is ideal for dipping as you go.
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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Rosemary White Bean Soup with Spinach, Onions & Garlic Bread
Title
  • 2 15.5-Oz Cans Cannellini Beans
  • 2 Yellow Onions
  • 2 cloves Garlic
  • 2 Small Baguettes
  • 2 oz Garlic & Herb Flavored Butter
  • 3 oz Baby Spinach
  • 1 bunch Rosemary
  • 2 cups Chicken Bone Broth
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
step-by-step
instructions
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes horizontally. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; roughly chop the leaves.

2 Make the garlic bread
Place the halved baguettes on a sheet pan, cut side up; evenly top with the softened butter. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board; halve each piece crosswise. 
3 Make the soup & serve your dish

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium until hot. Add the sliced onions. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the chopped rosemary and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the beans (including the liquid). Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Carefully add the broth; heat to boiling on high. Once boiling, reduce the heat to low. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup topped with the parmesan and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Serve the garlic bread on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes horizontally. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; roughly chop the leaves.

2 Make the garlic bread
Place the halved baguettes on a sheet pan, cut side up; evenly top with the softened butter. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board; halve each piece crosswise. 
3 Make the soup & serve your dish

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium until hot. Add the sliced onions. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the chopped rosemary and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the beans (including the liquid). Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Carefully add the broth; heat to boiling on high. Once boiling, reduce the heat to low. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup topped with the parmesan and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Serve the garlic bread on the side. Enjoy!

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