Description
This Easy Rosemary Garlic White Bean Soup is a hearty and flavorful vegetarian soup perfect for a quick and comforting meal. Made with creamy cannellini beans, garlic, and fragrant herbs like rosemary and thyme, this recipe comes together in just 30 minutes. The blend of pureed and whole beans gives the soup a satisfying texture, enhanced by a gentle simmer to develop rich flavors. Serve it hot with crusty bread for dipping and enjoy a cozy meal any day of the week.
Ingredients
Soup Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15 oz) cans cannellini beans (1 can with liquid for purée, 2 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
- Prepare the beans: Pour one can of cannellini beans, including its liquid, into a blender and purée until smooth. Drain the other two cans of beans completely and set aside.
- Sauté the garlic: Mince the garlic and heat the olive oil in a soup pot over medium heat. Add the garlic and sauté for about one minute, or until it becomes very fragrant, being careful not to burn it.
- Combine ingredients: Add the puréed cannellini beans, drained whole beans, broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to the pot. Stir well to combine all ingredients evenly.
- Cook the soup: Cover the pot with a lid and increase 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 the soup simmer for 15 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Thicken and season: After simmering, use a spoon or potato masher to gently smash some of the beans to thicken the soup further. Taste the soup and add salt if needed, depending on your broth’s saltiness. Serve the soup hot, paired with crusty bread for dipping.
Notes
- You can use either vegetable or chicken broth according to your preference.
- The soup can be made vegan by choosing vegetable broth and ensuring no animal products are used.
- If you prefer a spicier soup, increase the amount of crushed red pepper slightly.
- For a smoother texture, blend more beans or use an immersion blender after cooking.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
