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Creamy White Bean and Rosemary Soup

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A simple, comforting soup featuring creamy white beans and aromatic rosemary, perfect for cozy meals any time of year.

Ingredients

Scale
  • 2 cups cooked white beans (cannellini or great northern beans, canned and rinsed)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 4 cups low sodium vegetable or chicken broth
  • 1 bay leaf (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Thick slices of crusty sourdough bread for serving

Instructions

  1. Prepare Ingredients (10 minutes): Finely chop the onion, mince the garlic, and chop the fresh rosemary. If using dried rosemary, measure it out.
  2. Sauté Aromatics (8 minutes): Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5-6 minutes, stirring frequently. Add the minced garlic and rosemary and cook for another 2 minutes until fragrant.
  3. Add Beans and Broth (5 minutes): Pour in the rinsed white beans and 4 cups of broth. Add the bay leaf if using. Increase heat to bring the mixture to a gentle boil.
  4. Simmer (15 minutes): Reduce heat to low, cover, and simmer for 15 minutes to let flavors marry and rosemary infuse. Stir occasionally to prevent sticking or burning.
  5. Blend the Soup (5 minutes): Remove the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. For some texture, pulse briefly. Alternatively, blend in batches in a regular blender and return to pot.
  6. Finish and Season (2 minutes): Stir in 1 tablespoon fresh lemon juice. Taste and season with salt and freshly ground black pepper as needed.
  7. Serve Immediately: Ladle into bowls and serve with thick slices of crusty sourdough bread on the side.

Notes

If soup is too thick after blending, whisk in a splash of broth or water to loosen. Sauté rosemary gently with onions and garlic to avoid bitterness. Blend carefully when hot to avoid splashes. Rinse canned beans to reduce metallic taste. Soup can be made vegan by using vegetable broth and skipping any dairy. Soup freezes well for up to 2 months; thaw overnight and reheat gently. Serve bread fresh for best texture.

Nutrition

Keywords: white bean soup, rosemary soup, creamy soup, comfort food, easy soup recipe, vegan soup, healthy soup

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