Rosemary Red Bean Soup
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
 
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 medium cloves garlic, minced
  • 1½ teaspoons fresh rosemary leaves, minced (or ½ 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
  • ½ cup (120 ml) water or low-sodium-vegetable or chicken stock
  • Salt and black pepper
Instructions
  1. 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.
  2. Stir in the beans, tomatoes,water (or stock), and a pinch of black pepper; use a potato masher or a fork to mash a few of the beans against the sides of the pot.
  3. Bring the soup to a simmer over high heat, then turn heat down slightly and simmer 3 to 5 minutes.
  4. Taste and season with salt and black pepper as desired.
  5. Serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/meals-in-minutes-rosemary-red-bean-soup/