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Rosemary White Bean Soup

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This creamy and comforting Rosemary Garlic White Bean Soup comes together in just 30 minutes using only 8 pantry-friendly ingredients. Perfect for chilly days, this vegetarian soup is hearty, simple, and budget-friendly at just $0.95 per serving.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: undefined
  • Category: undefined
  • Method: undefined
  • Cuisine: American

Ingredients

2 Tbsp olive oil

4 cloves garlic, minced

3 (15 oz) cans cannellini beans (1 can with liquid, 2 drained)

2 cups vegetable or chicken broth

1/2 tsp dried rosemary (or 1½ tsp fresh)

1/4 tsp dried thyme (or ¾ tsp fresh)

1 pinch crushed red pepper

Freshly cracked black pepper to taste

Instructions

  1. Pour one can of cannellini beans (with liquid) into a blender and purée until smooth. Drain the remaining two cans.
  2. Heat olive oil in a soup pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add puréed beans, drained beans, broth, rosemary, thyme, crushed red pepper, and black pepper. Stir to combine.
  4. Cover the pot, bring the soup to a boil, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
  5. Smash some of the beans with a spoon to thicken the soup. Taste and add salt if needed. Serve hot with crusty bread.

Notes

  • Use low-sodium beans and broth if watching sodium intake.
  • Optional add-ins: sautéed carrots, celery, onion, kale, ham, or bacon.
  • To make in an Instant Pot: Use sauté mode for garlic, then cook using soup mode.
  • Store leftovers in an airtight container for up to 3–4 days in the fridge or freeze for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/rosemary-white-bean-soup/