Rosemary White Bean Soup

This rosemary garlic white bean soup is a simple yet richly flavorful dish that proves you don’t need fancy ingredients to make something satisfying. Using canned cannellini beans and a few pantry staples, this creamy vegetarian soup is ready in just 30 minutes and costs less than $1 per serving.

Why You’ll Love This Recipe

• Incredibly budget-friendly and made with just 8 simple ingredients

• Creamy and comforting without any dairy

• Quick and easy—only 30 minutes from start to finish

• Naturally vegetarian, with easy vegan and meat variations

• Great for meal prep and freezer-friendly

Ingredients

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

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• 3 (15-ounce) cans cannellini beans (1 with liquid, 2 drained)

• 2 cups vegetable or chicken broth

• ½ teaspoon dried rosemary (or 1½ teaspoons fresh)

• ¼ teaspoon dried thyme (or ¾ teaspoon fresh)

• Pinch of crushed red pepper flakes

• Freshly cracked black pepper, to taste

Directions

1. Pour one can of cannellini beans (including its liquid) into a blender and purée until smooth. Drain the other two cans.

2. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

3. Add the puréed beans, drained beans, broth, rosemary, thyme, red pepper flakes, and black pepper. Stir to combine.

4. Cover and bring to a boil over medium-high heat.

5. Reduce heat to medium-low, remove lid, and simmer for 15 minutes, stirring occasionally.

6. Lightly mash some of the beans with a spoon to thicken the soup. Taste and add salt if needed.

7. Serve hot, optionally topped with croutons, pesto, or Parmesan, and enjoy with crusty bread.

Servings and timing

• Servings: 4 (about 1.25 cups per serving)

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

• Add greens: Stir in chopped kale or spinach at the end

• Make it meaty: Add sautéed bacon, ham, or sausage

• Use different beans: Try navy beans or great northern beans

• Make it spicy: Add more red pepper flakes or a dash of hot sauce

• Brighten it up: Finish with a squeeze of lemon juice

Storage / Reheating

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze in portions for up to 3 months

• Reheating: Warm in a saucepan over medium heat or microwave, adding broth or water if needed to thin

FAQs

Can I use dried beans instead of canned?

Yes, use about 1.5 cups of cooked beans per 15 oz. can. Soak and cook them in advance or try a slow cooker white bean soup recipe.

Do I need to blend the beans?

Blending one can creates a creamy texture without dairy. You can skip it, but the soup will be thinner and less creamy.

Is this soup vegan?

Yes, as long as you use vegetable broth and no cheese toppings.

Can I make this in an Instant Pot?

Yes, sauté the garlic first, then add all ingredients and cook using the “Soup” setting or manual high pressure for 5–7 minutes.

Can I add more veggies?

Absolutely—sauté onions, carrots, celery, or zucchini along with the garlic for extra flavor and nutrition.

What if I don’t have rosemary or thyme?

You can substitute Italian seasoning or use just one of the herbs if needed. Fresh herbs are optional but add depth.

How do I thicken the soup more?

Mash more beans against the pot with a spoon or add less broth for a thicker consistency.

What goes well with white bean soup?

Crusty bread, pesto toast, or a simple side salad make perfect pairings.

Is it okay to freeze with the beans already mashed?

Yes, it freezes well even after mashing or puréeing part of the beans.

Can I add cheese?

Definitely. A sprinkle of Parmesan, shredded gruyere, or even a dollop of ricotta can be delicious on top.

Conclusion

This white bean soup is proof that comfort food doesn’t have to be complicated or expensive. Creamy, cozy, and endlessly customizable, it’s perfect for chilly nights or whenever you need a hearty bowl of something nourishing and warm. Keep it simple or dress it up—it’s a delicious go-to recipe for any season.