Why You’ll Love This Recipe

This white bean soup is creamy, comforting, and incredibly easy to make with pantry staples. It’s naturally vegan, packed with protein and fiber, and flavored with aromatic garlic and herbs. Perfect for busy weeknights or when you need something warm and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
4 cloves garlic, minced
3 × 15 oz cans cannellini beans (one can with liquid, two drained)
2 cups vegetable or chicken broth
½ tsp dried rosemary
¼ tsp dried thyme
1 pinch crushed red pepper
Freshly cracked black pepper, to taste

Directions

Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the remaining two cans.
In a large soup pot, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
Add the puréed beans, the two drained cans of beans, broth, rosemary, thyme, crushed red pepper, and black pepper. Stir to combine.
Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, uncover, and simmer for 15 minutes, stirring occasionally.
Use the back of a spoon to gently mash some of the beans against the side of the pot to thicken the soup.
Taste and adjust salt as needed. Serve hot with crusty bread.

Servings And Timing

Servings: Makes about 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

Add chopped carrots, celery, or onion for more texture and flavor.
Use fresh herbs in place of dried for a brighter, more aromatic finish.
Stir in baby spinach or kale near the end for added greens.
Top with grated Parmesan, croutons, or a swirl of olive oil.
Blend the entire soup for an ultra-smooth version.

Storage/Reheating

Store in the refrigerator in an airtight container for up to 3 days.
Reheat on the stovetop over low to medium heat, stirring occasionally.
Add a splash of broth or water if the soup thickens too much.
Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I Use Another Type Of Bean?

Yes, great northern beans or navy beans are excellent alternatives.

What If I Don’t Have A Blender?

You can mash the beans manually with a fork or potato masher for a chunkier texture.

Is This Soup Vegan?

Yes, as long as you use vegetable broth, it’s completely vegan.

Can I Add More Vegetables?

Absolutely—try adding diced carrots, celery, or chopped greens like spinach or kale.

How Can I Make It Spicier?

Increase the amount of crushed red pepper or add a dash of hot sauce.

What Type Of Bread Goes Well With This Soup?

Crusty sourdough, baguette, or garlic bread pair perfectly.

Can I Use Fresh Herbs Instead Of Dried?

Yes, substitute with triple the amount of fresh herbs for best flavor.

How Do I Make It Creamier?

Blending more of the beans or using an immersion blender can create a creamier texture.

Is This Recipe Gluten-Free?

Yes, just ensure your broth is certified gluten-free.

Can I Make This In Advance?

Yes, this soup holds up well and often tastes even better the next day.

Conclusion

This easy rosemary garlic white bean soup is a simple, nourishing meal that’s full of comforting flavor and satisfying texture. With just a few ingredients and minimal prep, it’s perfect for chilly nights or any time you crave a wholesome, homemade dish. Serve with your favorite bread and enjoy a warm, hearty bowl.