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Lunch recipe · from the recipe book

Creamy White Bean, Sweet Potato and Rosemary Soup

A velvety blended soup of cannellini beans, sweet potato and carrot with garlic and rosemary, finished with a swirl of Parmesan and a bright squeeze of lemon.

Creamy White Bean, Sweet Potato and Rosemary Soup

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 2 stalks80 gCelerychopped
  • 3 medium180 gCarrotspeeled and sliced
  • 4 cloves12 gGarlicminced
  • 3 medium400 gSweet potatoespeeled and cut into 1-inch cubes
  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3 cups660 gVegetable broth
  • 1 cup240 gWater
  • 1¼ tsp1.5 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • 1 cup (240 ml)240 gMilk, 2%
  • ⅓ cup grated40 gGrated Parmesan
  • 1½ tbsp20 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prepare the vegetables first: chop the onion and celery, slice the carrot, mince the garlic, cube the sweet potato and chop the parsley.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook, stirring, until softened, about 8 minutes.
  3. Stir in the garlic, rosemary and thyme and cook for 1 minute until fragrant.
  4. Add the sweet potato, the great northern beans, the vegetable broth and the water. Bring to a boil, then cover and simmer until the sweet potato and carrot are very tender, about 20 minutes.
  5. Take the pot off the heat and blend the soup until smooth with an immersion blender (or in batches in a blender, venting the lid).
  6. Return the pot to low heat and stir in the milk; warm gently without boiling, about 3 minutes.
  7. Stir in half of the Parmesan, the lemon juice, the salt and the black pepper.
  8. Ladle into bowls and top with the remaining half of the Parmesan and the parsley.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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