If you are craving a cozy, hearty soup that comes together quickly without sacrificing flavor, then this Easy Rosemary Garlic White Bean Soup Recipe is about to become your new favorite. With just eight simple ingredients, it delivers a comforting blend of creamy cannellini beans, fragrant garlic, and the woodsy touch of rosemary – all simmered to perfection in a rich broth. It’s a perfect dish for any day when you want something nourishing, satisfying, and truly easy to make.
Ingredients You’ll Need
These straightforward and wholesome ingredients are the secret to building a soup that is bursting with flavor, smooth texture, and wonderful aroma. Each one plays a vital role, from the silky beans to the fragrant herbs and the golden garlic sautéed in olive oil.
- 2 Tbsp olive oil: Use good quality olive oil to gently sauté the garlic, creating a golden, fragrant base for the soup.
- 4 cloves garlic: Fresh garlic is key here to add bold flavor and a lovely aromatic punch.
- 3 15oz. cans cannellini beans: One can pureed for creaminess and two drained for texture; this is the heart of the soup.
- 2 cups vegetable (or chicken) broth: A flavorful liquid that ties all ingredients together and keeps the soup light yet rich.
- 1/2 tsp dried rosemary: Adds a fragrant, pine-like flavor that pairs beautifully with the beans and garlic.
- 1/4 tsp dried thyme: A subtle earthy herb that complements the rosemary and deepens the soup’s complexity.
- 1 pinch crushed red pepper: Just a touch for warmth and to balance the herbs’ earthiness.
- Freshly cracked black pepper to taste: Adds a fresh bite and layers of spice to finish the soup perfectly.
How to Make Easy Rosemary Garlic White Bean Soup Recipe
Step 1: Prepare the Beans
Begin by pouring one can of cannellini beans, along with its liquid, into a blender and purée until smooth. This will give your soup a lovely creamy texture without needing cream or dairy. Drain the other two cans of beans to maintain distinct, tender bean pieces throughout the soup.
Step 2: Sauté the Garlic
Next, mince your fresh garlic cloves and add them to a soup pot with the olive oil. Warm the mixture over medium heat for about one minute until the garlic becomes wonderfully fragrant and just golden. This step builds the flavor foundation that makes the soup so irresistible.
Step 3: Combine Ingredients
Once the garlic is ready, add the puréed beans, the drained whole beans, vegetable or chicken broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to the pot. Stir everything together to marry the flavors before bringing it all to a boil.
Step 4: Simmer the Soup
Place a lid on the pot and turn the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to medium-low, remove the lid, and let it simmer gently for 15 minutes. Stir occasionally to prevent sticking and ensure even cooking, allowing the herbs and spices to infuse deeply.
Step 5: Final Touches
After simmering, smash the beans slightly in the pot to thicken the soup and loosen any remaining bean lumps for a satisfying, hearty consistency. Taste your soup and add salt if the broth demands it – some broths come salty enough so you might not need extra. Serve hot, ideally with crusty bread for the perfect dipping experience.
How to Serve Easy Rosemary Garlic White Bean Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil can brighten the flavor and add an inviting pop of color. For a bit of indulgence, a few shavings of Parmesan or a dollop of plain Greek yogurt adds creaminess without overwhelming the soup’s delicate balance.
Side Dishes
This soup pairs beautifully with a warm baguette, garlic bread, or a simple green salad dressed in lemon vinaigrette. These sides offer crunch, freshness, and contrast – perfect for rounding out the meal while keeping it light and wholesome.
Creative Ways to Present
Try serving the soup in rustic bowls topped with crispy roasted chickpeas or toasted pine nuts for added texture. You can also swirl in some pesto or drizzle balsamic glaze over the top for a gourmet twist that will impress family and friends alike.
Make Ahead and Storage
Storing Leftovers
After the soup has cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually develop more depth overnight, making your second bowl even better than the first!
Freezing
This soup freezes wonderfully. Pour cooled soup into freezer-safe containers or bags, leaving some headspace for expansion. It will keep well for up to 3 months, making it an ideal make-ahead comfort meal for busy days.
Reheating
Reheat your frozen or refrigerated soup gently over low to medium heat on the stove, stirring occasionally until warmed through. If the soup has thickened too much, add a splash of broth or water to loosen it back up to your preferred consistency.
FAQs
Can I use dried rosemary instead of fresh?
Yes, dried rosemary works perfectly in this Easy Rosemary Garlic White Bean Soup Recipe and actually infuses well during simmering. Just use about half the amount compared to fresh, as dried herbs tend to be more concentrated.
What other beans can I substitute for cannellini?
Great alternatives include navy beans or great northern beans, which have similar creamy textures and mild flavors. Avoid using firmer beans like chickpeas if you want the classic silky feel of this soup.
Is this soup vegan?
It definitely can be! Use vegetable broth instead of chicken broth, and skip any cheese toppings to keep the recipe fully vegan while still delicious and comforting.
Can I add vegetables to the soup?
Absolutely! Diced carrots, celery, or spinach can enhance the soup’s nutrition and texture. Add carrots and celery early with the garlic to soften, and stir in spinach just before serving to wilt it gently.
How spicy is the crushed red pepper in the soup?
The pinch of crushed red pepper adds just a subtle warmth that balances the herbs and garlic perfectly without making the soup hot or overpowering. You can always adjust the amount up or down according to your taste.
Final Thoughts
You really can’t go wrong with this Easy Rosemary Garlic White Bean Soup Recipe. It’s that comforting bowl of warmth that feels like a hug from the inside out. Whether you are spinning up a quick weeknight dinner or craving something simple and satisfying, give this recipe a try—you’ll love how easy it is and how much flavor each spoonful delivers.
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Easy Rosemary Garlic White Bean Soup Recipe
- Total Time: 30 minutes
- Yield: About 4 servings (1.25 cups each)
- Diet: Vegetarian
Description
This easy Rosemary Garlic White Bean Soup features just eight simple ingredients to create a rich and flavorful bowl of comfort. With creamy blended cannellini beans, aromatic garlic and rosemary, and a touch of heat from crushed red pepper, this soup is hearty, nutritious, and perfect for a quick meal.
Ingredients
Soup Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15 oz) cans cannellini beans (one can pureed, two cans drained)
- 2 cups vegetable 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 entire can of cannellini beans, including the liquid, into a blender and puree until smooth. Drain the remaining two cans of beans and set aside.
- Sauté Garlic: Mince the garlic cloves and add them to a soup pot with olive oil. Sauté over medium heat for about one minute, or until the garlic becomes very fragrant but not browned.
- Combine Ingredients: Add the pureed beans, drained beans, broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to the pot. Stir well to combine all flavors evenly.
- Cook the Soup: Cover the pot with a lid and bring the soup to a boil over medium-high heat. Once boiling, reduce heat to medium-low, remove the lid, and let the soup simmer for 15 minutes, stirring occasionally to prevent sticking.
- Thicken and Season: Slightly smash some of the beans in the pot to thicken the soup further. Taste and optionally add salt depending on the saltiness of your broth. Serve the soup hot with crusty bread for dipping.
Notes
- Use vegetable broth to make the soup vegetarian or chicken broth for extra depth of flavor.
- Adjust crushed red pepper to your heat preference or omit for a milder taste.
- Adding fresh rosemary instead of dried can enhance the aroma if available.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 1 month.
- Serve with toasted crusty bread or a side salad for a more complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
