Rosemary Garlic White Bean Soup (Printable)
A comforting bowl of creamy white beans infused with fresh rosemary and garlic, perfect for chilly evenings.
# What You'll Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 4 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
→ Beans & Broth
06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
07 - 4 cups low-sodium vegetable broth
→ Herbs & Seasoning
08 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
09 - 1 bay leaf
10 - 1 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
→ Optional Finish
12 - 1 tablespoon lemon juice
13 - Fresh parsley, chopped, for garnish
14 - Crusty bread, to serve
# How to Prepare:
01 - Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
02 - Stir in the garlic, carrots, and celery. Sauté for 5 minutes, until vegetables start to soften.
03 - Add the beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Bring to a gentle boil.
04 - Reduce heat to low, cover, and simmer for 20 minutes, allowing flavors to meld.
05 - Remove and discard the bay leaf and rosemary sprigs.
06 - For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans whole.
07 - Stir in lemon juice, taste, and adjust seasoning as needed. Serve hot, garnished with fresh parsley and accompanied by crusty bread if desired.
# Expert Advice:
01 -
- It comes together in under an hour with ingredients you probably already have in your pantry
- The way rosemary and garlic melt into creamy white beans feels like a warm hug on cold days
- You can easily transform it from a quick weeknight dinner into something impressive for unexpected guests
02 -
- I once forgot to remove the rosemary sprigs before blending and ended up with tiny sharp needles throughout the soup—please learn from my mistake
- Letting the soup rest for 5 minutes off the heat before serving actually allows the flavors to settle and deepen
- The soup continues thickening as it sits, so stop blending earlier than you think you should
03 -
- Use an immersion blender directly in the pot instead of transferring to a blender—less cleanup and more control over texture
- If you only have dried rosemary, add it with the vegetables in step two so it has time to rehydrate and soften