Rosemary Garlic White Bean Soup (Printable Version)
Creamy white beans, fresh rosemary, and garlic create this comforting Mediterranean soup perfect for chilly days.
# What You 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:
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 Tips:
01 -
- The whole house smells like an Italian grandmother's kitchen while it simmers
- It comes together in under an hour with ingredients you probably already have
- That optional immersion blender step transforms it into something velvety and luxurious without any cream
02 -
- The soup thickens considerably in the fridge, so don't panic if it looks thinner than you want when it's hot
- Removing the rosemary stems before blending saves you from bitter little twig surprises in every spoonful
03 -
- Mash a few beans against the side of the pot while it simmers for natural thickening
- That splash of olive oil at the end creates that restaurant-quality sheen on top