Rosemary White Bean Soup is a hearty, comforting soup that can be whipped up in less than 30 minutes. Serve with some crusty bread and a salad for a healthy winter meal.
Creamy and Thick
This soup’s texture is creamy and thick but there’s no cream. Instead a can of cannellini beans is blended until smooth and added to the soup. It’s a natural healthy way to give it such a great texture.
How To Make Rosemary White Bean Soup
(More detailed instructions in recipe card below.)
- Blend one can of white beans until smooth.
- Drain and rinse the other two cans.
- Saute the onion, carrot, and celery then add garlic.
- Add remaining ingredients and simmer.
Make It Vegetarian
If you want to make this soup vegetarian, sub vegetable base and vegetable broth for the chicken base and chicken broth.
Can I Use Another Bean Type?
Yes! Another variety of white beans like Great Northern or Navy works well.
Add More Flavor
If the soup is not quite flavorful enough for your tastes, you can add more red pepper flakes to make it spicier, add another teaspoon of rosemary, or add a squeeze of fresh lemon juice.
How To Serve
This soup is perfect with some crusty French bread or yeast rolls to dip in it. I also love it served with a green salad with Creamy Balsamic Dressing to add some more veggies to the meal.
This soup is a bowl full of comfort during the cold months but it is light enough to eat all year long.
How To Store and Freeze
Leftovers will keep in an airtight container in the refrigerator for 4 days or can be frozen for 3 months. To freeze, cool completely and transfer to a freezer bag.
More Delicious Soup Recipes
Rosemary White Bean Soup
Rosemary White Bean Soup is a hearty, comforting soup that can be whipped up in less than 30 minutes. Serve with some crusty bread and a salad for a healthy winter meal.
Ingredients
- 3 (15-ounce) cans cannellini beans
- 2 tablespoons olive oil
- ½ medium onion, diced
- ½ cup diced carrot
- ⅓ cup diced celery
- 4 garlic cloves, minced
- 1 teaspoon chicken base or 1 chicken bouillon cube
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon dried thyme
- pinch of crushed red pepper flakes
- ½ teaspoon black pepper
- 2 cups chicken stock
Instructions
-
Add one can of beans and the liquid to a blender and blend until smooth. Set aside.
Drain and rinse the other two cans of beans. Set aside.
-
Heat oil over medium heat in a Dutch oven.
Add onion, carrots, and celery and cook for 4 to 5 minutes to soften.
-
Add garlic and cook 1 minute.
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Add chicken base, rosemary, thyme, red pepper flakes, black pepper, the pureed beans and the whole beans, and the chicken stock.
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Simmer for 10 minutes and serve. Add salt to taste.
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