Cozy Rosemary Garlic White Bean Soup (Print Version)
Creamy white beans simmered with aromatic rosemary and garlic in a warming Mediterranean-style broth. Ready in under an hour.
# What You’ll 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
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes.
02 - Stir in garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Add 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 to allow flavors to meld.
05 - Remove and discard bay leaf and rosemary sprigs.
06 - For creamier texture, use immersion blender to partially puree soup while leaving some beans whole.
07 - Stir in lemon juice, taste, and adjust seasoning as needed.
08 - Serve hot, garnished with fresh parsley and accompanied by crusty bread if desired.
# Expert Tips:
01 -
- It comes together with pantry staples you probably already have sitting around
- The whole house smells incredible while it simmers away
- Leftovers actually taste better the next day
02 -
- The soup thickens considerably as it sits, so add more broth when reheating
- Fresh rosemary makes a huge difference compared to dried
03 -
- A swirl of olive oil or cream right before serving adds restaurant-quality richness
- Letting the soup rest off heat for 10 minutes before serving deepens the flavor