Rosemary White Bean Soup

No matter where I go, you can always bet there will be a cookbook or health book within 5 feet. I bring them with me, everywhere I go, hoping to thumb through it for 10 minutes here, 10 minutes there.  It usually never happens when I am on the go…only when I am able to sit down, and relax (and be sure my kitchen counters are clean- huge pet peeve).

Usually, Nick and I travel every weekend. This weekend, we stayed around town. It allowed both of us to get a lot of work done…including my recipe finding/experimenting.

It was a beautiful weekend…full of sunshine, crisp air, and leaves floating to the ground. As I was flipping through a cookbook, outside, amongst the falling leaves (titled “Modern Vegetarian”), one soup stood out.

I offer a slight modification, for various reasons, 1 of them being, I added meat. Feel free to modify to your liking.


2 cups dried Great Northern Beans rinsed and soaked, or 2 cans of northern beans (if you want to skip the soaking)

6 cups cold water

1 bay leaf

1 stalk of celery, diced

2 onions, thinly sliced

2-3 garlic cloves, minced

1 tbsp finely chopped fresh rosemary

2 tbsp jalapeno, diced (optional)

2 tbsp freshly squeezed lemon juice

Coarse sea salt

Black pepper


1. If using dry beans, see Bean Soaking Post.

2. After you have soaked your beans, or if you are using canned beans, combine all ingredients in a pot and simmer for 45 minutes-1 hour. Add salt and pepper to taste.

4. While the soup is simmering, cook the meat (and the Jalapeno corn bread :)).

5. After the soup is finished simmering, remove the bay leaf, and top with meat of choice (or not), and garnish with a fresh herb ( fresh rosemary, green onion, etc.).

I highly recommend the sausage pictured here- deelish!

Cheers and happy evolving!

One thought on “Rosemary White Bean Soup

  1. Pingback: Jalapeno Corn Bread |

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