Appetizers / Soups / Salads

Rosemary Red Bean Soup is for Soup.

Rosemary Red Bean Soup takes several minutes to prepare.

Rosemary Red Bean Soup takes several minutes to cook.

Rosemary Red Bean Soup makes 3 servings.

The ingredients for Rosemary Red Bean Soup are:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 1/2 teaspoons fresh rosemary leaves, minced (or 1/2 teaspoon dried rosemary leaves)

1 (15 oz) can dark red kidney beans (preferably no salt added), rinsed and drained

1 (16 oz) can diced tomatoes, with juices

1 soft vegetable (or chicken) flavored bouillon cube*

1/2 cup water

Salt and pepper

Here is how you make Rosemary Red Bean Soup:

Heat the oil in a medium saucepan over medium-high heat; add the onion and cook until softened and starting to brown, about 3 to 5 minutes, stirring occasionally. Add the garlic and rosemary and cook 1 minute more. Stir in the beans, tomatoes, bouillon cube, water, and a pinch of pepper; use a potato masher or a fork to mash a few of the beans against the sides of the pot. Bring the soup to a simmer over high heat, then turn heat down slightly and simmer 3 to 5 minutes. Taste and season with salt and pepper as desired.*For a vegetarian (actually vegan!) meal, use a vegetable bouillon cube.Serving Size: Makes 3 1-cup servings.Number of Servings: 3Recipe submitted by SparkPeople user SCARNEVA.

The nutritional information for Rosemary Red Bean Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 203.9

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 818.4 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 4.8 g
• Protein: 6.0 g