White Bean and Rosemary Soup

There’s something incredibly comforting about a warm bowl of soup, especially one that’s both hearty and healthy. White Bean and Rosemary Soup is a simple yet flavorful dish that embodies rustic charm and nourishing ingredients. Made with creamy cannellini beans, aromatic rosemary, and a hint of garlic, this soup is perfect for cool evenings or anytime you need a cozy, satisfying meal. Its minimalist ingredients allow each flavor to shine while still coming together quickly, making it ideal for busy weeknights or casual entertaining. Whether you’re a seasoned home cook or a beginner looking for an easy recipe to try, this soup offers an approachable yet impressive dish that fits a variety of dietary needs.

Not only is this soup delicious, but it also boasts numerous health benefits thanks to its fiber-rich beans and antioxidant-packed herbs. The use of canned beans makes the process quick and easy, while a dash of crushed red pepper gives just enough warmth to elevate the dish. This soup is vegetarian and can easily be made vegan with a simple broth swap. Plus, it stores well and tastes even better the next day. Whether served as a main course or a side, it’s sure to become a regular part of your rotation.

Why You’ll Love This Recipe

1. Quick and Easy: Requires minimal prep and can be made in under 30 minutes.
2. Budget-Friendly: Uses affordable pantry staples like canned beans and dried herbs.
3. Healthy and Nutritious: High in fiber and plant-based protein, low in fat.
4. Versatile: Can be adapted with different herbs or proteins to suit your taste.
5. Great for Meal Prep: Stores and reheats well, making it ideal for leftovers.

Ingredients

• Olive oil
• Garlic
• Cannellini beans
• Vegetable or chicken broth
• Dried rosemary
• Dried thyme
• Crushed red pepper
• Freshly cracked black pepper

Variations

• Make it Vegan: Use vegetable broth instead of chicken broth.
• Add Greens: Stir in spinach or kale at the end of cooking for added nutrients.
• Protein Boost: Add shredded chicken or crumbled sausage for a heartier version.
• Creamy Texture: Blend half the soup for a creamier consistency.
• Citrus Twist: A splash of lemon juice before serving adds brightness.

How to Make the Recipe

Step 1

Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant but not browned.

Step 2

Add the cannellini beans (with liquid), broth, rosemary, thyme, crushed red pepper, and black pepper. Stir to combine.

Step 3

Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.

Step 4

Taste and adjust seasoning if needed. For a creamier texture, mash some of the beans in the pot or blend a portion of the soup.

Step 5

Serve hot, garnished with additional black pepper or a drizzle of olive oil if desired.

Tips for Making the Recipe

• Use low-sodium broth to control the saltiness.
• Rinse the beans if you prefer a lighter broth.
• Don’t overcook the garlic—burnt garlic will make the soup bitter.
• Fresh rosemary can be used; just double the amount.
• Add a bay leaf during simmering for extra depth of flavor.

How to Serve

• Serve with crusty bread or garlic toast for a complete meal.
• Pair with a side salad for a light lunch.
• Top with grated Parmesan or nutritional yeast for extra flavor.
• Add a drizzle of quality olive oil before serving for richness.
• Serve in small portions as a warm appetizer.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Freezing

Freeze in single-serve portions for easy reheating. Soup can be frozen for up to 3 months.

Reheating

Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or water if the soup thickens too much during storage.

FAQs

1. Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them beforehand. Use about 1.5 cups of cooked beans per can.

2. Is this soup gluten-free?

Yes, as long as your broth is gluten-free.

3. Can I make this soup in a slow cooker?

Yes, but sauté the garlic first. Then combine all ingredients in the slow cooker and cook on low for 4–5 hours.

4. What other beans can I use?

Great Northern or navy beans are good alternatives.

5. How can I thicken the soup?

Mash some of the beans or blend a portion of the soup for a thicker consistency.

6. Is this soup suitable for kids?

Yes, just reduce or omit the crushed red pepper for a milder taste.

7. Can I add pasta or rice?

Yes, cooked small pasta or rice can be stirred in before serving.

8. What herbs go well with this soup?

Parsley, basil, or oregano are nice additions if you want to mix it up.

9. How do I add more protein?

Add cooked chicken, sausage, or even tofu cubes for extra protein.

10. Can I make this soup oil-free?

Yes, sauté garlic in a bit of water or broth instead of oil.

Conclusion

White Bean and Rosemary Soup is a simple, satisfying, and soul-warming dish that’s easy to prepare and endlessly adaptable. Whether you’re looking for a healthy weeknight dinner or a cozy meal to share with family, this recipe delivers comfort and flavor in every spoonful. With just a few pantry staples and some aromatic herbs, you can create a meal that feels both wholesome and indulgent. Make a big batch and enjoy it throughout the week — it’s the kind of recipe that tastes even better the next day.

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