Description
White Bean and Rosemary Soup is a hearty, comforting dish made with creamy white beans, fragrant rosemary, garlic, and vegetable broth. It’s rich in flavor, packed with plant-based protein and fiber, and easy to prepare. Perfect for chilly days, cozy dinners, or healthy meal prep, this simple yet elegant soup offers nourishment and rustic charm in every bowl.
Ingredients
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2 cans (15 oz each) white beans (cannellini, Great Northern, or navy beans), drained and rinsed
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1 tablespoon olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups vegetable broth
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2–3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
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Salt and pepper to taste
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Optional: 1–2 cups chopped spinach, kale, or chard (added at the end)
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Optional garnish: extra virgin olive oil, chopped parsley, Parmesan cheese (for non-vegan)
Instructions
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Heat olive oil in a large pot over medium heat.
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Add chopped onion and minced garlic. Sauté until soft and fragrant, about 3–5 minutes.
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Stir in the white beans and coat them in the oil and aromatics.
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Pour in the vegetable broth and bring to a simmer.
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Add rosemary sprigs (or dried rosemary if using). Let simmer for 20–30 minutes.
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For a creamier texture, blend 1–2 cups of the soup and stir it back into the pot.
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Season with salt and pepper to taste.
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Optional: Stir in leafy greens during the last 5 minutes of cooking.
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Serve hot, garnished with a drizzle of olive oil, chopped parsley, or Parmesan cheese if desired.
Notes
Fresh rosemary gives the best flavor, but dried can work with careful use.
Blend more soup for a thicker, creamier texture without cream.
Add a squeeze of lemon juice before serving for a brighter flavor.
Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: Mediterranean / American