If you’re craving a comforting bowl of warmth that’s simple to make but full of heart, this Easy Rosemary Garlic White Bean Soup Recipe is exactly what you need. Its rich, velvety texture combined with the fragrant punch of rosemary and garlic makes it a standout dish that feels both wholesome and luxurious. Whether you’re looking for a quick weeknight meal or something soothing on a chilly day, this soup brings together just eight straightforward ingredients to create layers of cozy, satisfying flavor that will have you reaching for seconds in no time.
Ingredients You’ll Need
This recipe relies on a handful of classic ingredients that are easy to find and truly essential to building the soup’s beautiful flavor and texture. Each one plays an important role, from lending earthiness and aroma to creamy thickness and a gentle touch of heat.
- Olive oil: The base fat that helps sauté the garlic and adds a subtle fruity richness.
- Garlic cloves: Minced to infuse the soup with bright, pungent depth.
- Cannellini beans: Creamy white beans that create the hearty body and smooth consistency.
- Vegetable or chicken broth: Adds savory moisture and helps blend the flavors seamlessly.
- Dried rosemary: Brings a fresh, piney aroma that complements the garlic perfectly.
- Dried thyme: Offers a delicate herbal note that rounds out the flavor profile.
- Crushed red pepper: Just a pinch to give a subtle and pleasant hint of spice.
- Freshly cracked black pepper: For seasoning and a touch of warmth that wakes up the taste buds.
How to Make Easy Rosemary Garlic White Bean Soup Recipe
Step 1: Purée One Can of Cannellini Beans
Start by pouring one can of cannellini beans, including the liquid, into a blender and purée it until completely smooth. This step is crucial as it creates the creamy base that makes this soup so luxuriously thick without needing any cream or flour.
Step 2: Prepare Garlic and Sauté
Next, finely mince your garlic cloves and add them to a soup pot with the olive oil. Sauté over medium heat for about one minute until the garlic just becomes fragrant. This quick step unlocks the garlic’s sweet flavor without turning bitter.
Step 3: Combine Ingredients in the Pot
Add the puréed beans along with the other two cans of cannellini beans, making sure they are drained. Pour in your broth, then sprinkle in the dried rosemary, dried thyme, crushed red pepper, and a generous amount of freshly cracked black pepper. Stir everything together to start melding the flavors.
Step 4: Bring to a Boil and Simmer
Cover the pot with a lid and crank the heat up to medium-high to bring the soup to a boil. Once bubbling, reduce the heat to medium-low, remove the lid, and let it simmer for 15 minutes, stirring occasionally. This gentle simmer lets the herbs and spices deepen the flavor beautifully.
Step 5: Finish and Adjust Seasoning
To thicken the soup even more, gently smash some of the beans with the back of your spoon—it’s a perfect way to control the texture. Taste your soup and add salt if your broth needs it, but often it’s just right as is. Serve piping hot for the ultimate cozy experience.
How to Serve Easy Rosemary Garlic White Bean Soup Recipe
Garnishes
Top your soup with a sprinkle of fresh chopped parsley or a drizzle of high-quality olive oil to brighten the taste and add a fresh visual pop. A few shreds of Parmesan or a crack of fresh black pepper can also elevate the flavor.
Side Dishes
Crusty bread, whether toasted or freshly baked, is a classic companion for this soup—perfect for dunking! A simple green salad dressed lightly with lemon vinaigrette pairs wonderfully to keep the meal light yet balanced.
Creative Ways to Present
For a rustic touch, serve the soup directly in soup crocks with a swirl of pesto on top. Alternatively, add a few roasted cherry tomatoes or sautéed mushrooms as toppings to bring in color and contrasting textures.
Make Ahead and Storage
Storing Leftovers
This soup keeps incredibly well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen with time, making leftovers even more delicious the next day.
Freezing
You can freeze the soup for up to 3 months. It’s best to freeze in single or family-sized portions to make reheating easy and fast. Just leave a little room at the top of your container for expansion.
Reheating
Reheat gently on the stovetop over low to medium heat to prevent scorching. Stir occasionally and add a splash of broth or water if the soup thickens too much as it warms up.
FAQs
Can I use dried beans instead of canned?
Absolutely! You just need to soak and cook the dried cannellini beans ahead of time until tender. Using canned is a convenient shortcut, but homemade beans will bring even more flavor and texture depth.
Can I substitute rosemary with fresh herbs?
Yes, fresh rosemary can be used in place of dried. Use about one tablespoon of finely chopped fresh rosemary for every half teaspoon of dried. Add fresh herbs during the last few minutes of cooking for the best flavor.
Is this soup vegan or vegetarian?
If you use vegetable broth, this soup is completely vegan. Chicken broth will keep it vegetarian but not vegan. Either way, it’s a nutritious, plant-based dish packed with protein and fiber.
How spicy is the soup from the crushed red pepper?
The crushed red pepper adds just a gentle touch of heat to gently wake up the palate without overwhelming the flavors. Feel free to adjust the amount according to your spice preference.
Can I add other vegetables to this soup?
Definitely! Diced carrots, celery, or kale work beautifully and add more complexity. Just sauté them with the garlic to soften before adding the rest of the ingredients to maintain the soup’s smooth texture.
Final Thoughts
There’s something so comforting about a warm bowl of soup that feels homemade but comes together in under half an hour, and this Easy Rosemary Garlic White Bean Soup Recipe perfectly fits that bill. It’s a little bowl of cozy happiness that’s packed with simple, wholesome ingredients making it a reliable go-to for any day you need a little extra comforting love. Do yourself a favor and give this recipe a try—you might just find a new favorite!
Print
Easy Rosemary Garlic White Bean Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings (1.25 cups each)
- Diet: Vegetarian
Description
This Easy Rosemary Garlic White Bean Soup is a warm, flavorful dish made with cannellini beans, garlic, and herbs. With just eight simple ingredients and a quick 30-minute prep and cook time, this soup is perfect for a cozy meal and delivers a rich, satisfying flavor balanced by fragrant rosemary and garlic.
Ingredients
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15 oz) cans cannellini beans (one can puréed with liquid, two cans drained)
- 2 cups vegetable or chicken broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper flakes
- Freshly cracked black pepper to taste
Instructions
- Prepare the beans: Pour one can of cannellini beans along with its liquid into a blender and purée until smooth. Drain the other two cans of beans.
- Sauté garlic: Mince the garlic cloves. In a soup pot, heat olive oil over medium heat and sauté the minced garlic for about one minute, or until it becomes very fragrant.
- Combine ingredients: Add the puréed beans, the two drained cans of beans, broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to the pot. Stir everything together until well combined.
- Cook the soup: Cover the pot with a lid and increase heat to medium-high to bring the soup to a boil. Once boiling, reduce heat to medium-low, remove the lid, and let the soup simmer gently for 15 minutes, stirring occasionally.
- Thicken and season: Slightly smash some of the beans in the soup to thicken the texture further. Taste and add salt if needed, depending on your broth’s salt content.
- Serve: Serve the soup hot, ideally accompanied by crusty bread for dipping.
Notes
- You can use either vegetable or chicken broth based on your preference.
- If you want a spicier kick, increase the amount of crushed red pepper flakes.
- This soup pairs excellently with crusty bread or a simple side salad.
- Adjust seasoning after simmering to taste, as broth sodium levels vary.
- For a smoother texture, blend more of the beans or use an immersion blender after cooking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
