White Bean and Rosemary Soup

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!

Description

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.

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 57 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 1520 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.