Easy Rosemary Garlic White Bean Soup Recipe
This Easy Rosemary Garlic White Bean Soup is a comforting, flavorful dish that comes together in just 30 minutes. Combining creamy cannellini beans with fragrant garlic, rosemary, and thyme, this hearty soup is perfect for a quick weeknight meal or a cozy lunch. It’s simple to prepare using pantry staples and can be enjoyed with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15 oz) cans cannellini beans (1 can puréed, 2 cans drained)
- 2 cups vegetable broth or chicken broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- Freshly cracked black pepper to taste
Instructions
- Puree the Beans: Pour one of the cans of cannellini beans, including its liquid, into a blender and purée until smooth. Drain the other two cans of beans carefully and set aside.
- Sauté the Garlic: Mince the garlic cloves. In a soup pot, heat the olive oil over medium heat and add the minced garlic. Sauté for about one minute until the garlic is very fragrant but not browned.
- Combine Ingredients: Add the puréed beans, the drained beans, broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to the pot. Stir everything together until well combined.
- Simmer the Soup: Place a lid on the pot and increase heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to medium-low, remove the lid, and let the soup simmer for 15 minutes, stirring occasionally to prevent sticking.
- Thicken and Season: After simmering, gently mash some of the beans with a spoon to thicken the soup further. Taste and add salt if needed, depending on the saltiness of your broth. Serve hot, ideally with crusty bread for dipping.
Notes
- Use low-sodium broth to control salt levels in the soup.
- For a creamier texture, puree more beans or use an immersion blender after simmering.
- Fresh rosemary can be substituted for dried; use about twice the amount.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Optional toppings include a drizzle of olive oil, grated Parmesan, or fresh parsley.
