Rosemary-Garlic White Bean Soup with Rosemary & Goat Cheese Biscuits *Made Thursday - 10/8*

This rosemary-garlic white bean soup is simple in the best possible way — creamy, comforting, and deeply flavorful, with layers of garlic, rosemary, and slow-simmered cannellini beans. It’s the kind of soup you crave on repeat, whether it’s your first bowl or your fifth.

But the real standout? The rosemary goat cheese biscuits. Fluffy, rich, and impossibly tender, they’re baked fresh and meant to be dunked generously into every spoonful. They’re the kind of biscuit people talk about long after the meal is gone — and once you’ve had them, you’ll understand why.

Delivered on Thursday afternoon from 2:30-5:30.

Ingredients: Olive Oil, Fresh Garlic, Cannellini Beans, Vegetable Broth, Dried Rosemary, Dried Thyme, Crushed Red Pepper, Salt, Pepper, Flour, Baking Powder, White Sugar, Butter, Fresh Rosemary, Goat Cheese, Heavy Cream