White Bean and Rosemary Soup is a warm, comforting dish that’s perfect for chilly days. This hearty soup is packed with tender white beans, fragrant rosemary, and simple, wholesome ingredients. It’s a satisfying, healthy meal that’s easy to make and even better when paired with crusty bread.
Why You’ll Love This Recipe
- Hearty and Nourishing: Loaded with protein and fiber-rich white beans.
- Bursting with Flavor: Rosemary and garlic add depth and aroma.
- Easy to Make: Minimal prep and simple steps make this recipe accessible for all skill levels.
- Great for Meal Prep: Keeps well in the fridge or freezer for quick meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, finely chopped
- Carrots, diced
- Celery, diced
- Garlic, minced
- Fresh rosemary (or dried)
- White beans (cannellini or great northern), drained and rinsed (canned) or pre-soaked (dry)
- Vegetable or chicken broth
- Bay leaf
- Salt and pepper, to taste
Optional: Parmesan cheese, red pepper flakes, or fresh parsley for garnish.
Directions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add Garlic and Rosemary:
- Stir in the minced garlic and rosemary, cooking for another 1-2 minutes until fragrant.
- Add Beans and Broth:
- Add the white beans, broth, and bay leaf to the pot. Stir to combine and bring to a boil.
- Simmer the Soup:
- Reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
- Blend (Optional):
- For a creamier texture, blend half of the soup using an immersion blender or by transferring to a blender. Return the blended soup to the pot and stir to combine.
- Season and Serve:
- Remove the bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with Parmesan cheese, red pepper flakes, or parsley if desired.
Servings and Timing
- Servings: Makes 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add Protein: Stir in cooked sausage, shredded chicken, or diced pancetta for extra heartiness.
- Vegetable Boost: Add leafy greens like kale or spinach during the last few minutes of cooking.
- Lemon Rosemary: Add a squeeze of fresh lemon juice for a bright, tangy finish.
- Creamy Option: Stir in a splash of heavy cream or coconut milk for added richness.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 1-2 minute intervals until heated through.
FAQs
1. Can I use dried beans instead of canned?
Yes, soak dried beans overnight, then cook them until tender before adding to the soup.
2. Can I substitute rosemary with another herb?
Thyme or sage works well if rosemary isn’t available.
3. How do I make this soup vegan?
Use vegetable broth and skip any optional cheese garnish.
4. Can I make this soup in a slow cooker?
Yes! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
5. How do I prevent the soup from being too thick?
Add extra broth or water to achieve your desired consistency.
6. Can I use other types of beans?
Yes, navy beans or chickpeas are great alternatives.
7. What should I serve with this soup?
Crusty bread, a side salad, or garlic bread pairs wonderfully with this soup.
8. Can I add pasta to the soup?
Yes, small pasta shapes like ditalini or orzo can be added during the last 10 minutes of cooking.
9. How do I store leftovers?
Let the soup cool completely before storing it in an airtight container in the fridge or freezer.
10. Can I make this soup spicy?
Add red pepper flakes or a dash of hot sauce for a spicy kick.
Conclusion
White Bean and Rosemary Soup is a comforting and flavorful dish that’s easy to make and incredibly satisfying. Whether you’re enjoying it as a light meal or pairing it with your favorite sides, this hearty soup is sure to become a family favorite. Try it today for a nourishing bowl of warmth and flavor!
PrintWhite Bean and Rosemary Soup
This white bean and rosemary soup is a comforting, hearty, and flavorful dish. Made with simple ingredients, it’s perfect for chilly days and is naturally vegan and gluten-free. Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
- 4 cups vegetable broth (or chicken broth for non-vegan)
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 bay leaf
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/4 cup chopped parsley (for garnish)
- Juice of half a lemon (optional, for brightness)
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5–7 minutes. Stir in the garlic and rosemary, cooking for another minute until fragrant.
- Simmer the Soup:
- Add the vegetable broth, white beans, bay leaf, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat to low and let it simmer for 15–20 minutes.
- Blend for Creaminess (Optional):
- For a creamier soup, use an immersion blender to partially blend the soup directly in the pot, or transfer half of the soup to a blender and blend until smooth. Return it to the pot and stir to combine.
- Finish the Soup:
- Remove the bay leaf. Taste and adjust seasoning as needed. Stir in the lemon juice for added brightness, if desired.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Notes
- You can use dried white beans instead of canned. Soak 1 cup of dried beans overnight, then cook them until tender before adding to the soup.
- Add leafy greens like kale or spinach during the last 5 minutes of cooking for extra nutrients.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.