Rosemary, Lemon and White Bean Broth Bowl

The Broth Kitchen • Recipe 17 • IndigoKoi Wellness, LLC

White beans stay in this bowl, giving the rosemary-scented broth substance and a creamy contrast.

Vegan brothy meal | Yield: 4 generous servings | Time: 30 minutes

Ingredients

• 1 tablespoon olive oil

• 2 shallots, chopped

• 2 garlic cloves, minced

• 6 cups unsalted vegetable broth

• Two 15-ounce cans no-salt-added white beans, rinsed and drained

• 1 small rosemary sprig

• 2 cups chopped spinach

• 1 tablespoon lemon juice

Method

1. Soften shallots in oil for 5 minutes. Add garlic and stir 30 seconds.

2. Add broth, beans and rosemary. Bring to a boil and simmer 15 minutes.

3. Remove rosemary. Add spinach and simmer 2 minutes, then stir in lemon juice. Keep beans and greens in the bowl.

Coach Winona’s kitchen note

Serve with whole-grain toast if desired. Mash a small portion of the beans into the broth for more body.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety