Name: Rosemary Garlic White Bean Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 4 cloves garlic, minced; 3 (15 oz) cans cannellini beans, one can with liquid and two cans drained; 2 cups vegetable broth (or chicken broth); 1/2 tsp dried rosemary; 1/4 tsp dried thyme; 1 pinch crushed red pepper; Freshly cracked black pepper, to taste; Salt, optional (to taste)

Description

This Rosemary Garlic White Bean Soup is a comforting and hearty vegetarian soup made with creamy cannellini beans, fragrant garlic, and aromatic herbs. Ready in just 30 minutes, it’s perfect for a cozy meal, delivering rich flavors with a smooth and slightly chunky texture. Serve it hot with crusty bread for dipping and enjoy an easy, wholesome dish.

Ingredients

Soup Base

2 Tbsp olive oil
4 cloves garlic, minced
3 (15 oz) cans cannellini beans, one can with liquid and two cans drained
2 cups vegetable broth (or chicken broth)

Seasonings

1/2 tsp dried rosemary
1/4 tsp dried thyme
1 pinch crushed red pepper
Freshly cracked black pepper, to taste
Salt, optional (to taste)

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Instructions

Prepare the Beans: Pour one can of cannellini beans with its liquid into a blender and purée until smooth. Drain the other two cans of beans and set aside.
Sauté the Garlic: Mince the garlic cloves and heat olive oil in a soup pot over medium heat. Add the garlic and sauté for about one minute, just until it releases a fragrant aroma without browning.
Combine Ingredients: Add the puréed beans, drained beans, vegetable broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper to the pot. Stir everything together until well combined.
Cook the Soup: Cover the pot with a lid, increase the heat to medium-high, and bring the soup to a boil. Once boiling, reduce heat to medium-low, remove the lid, and let the soup simmer gently for 15 minutes, stirring occasionally to prevent sticking.
Thicken and Season: Using a spoon or spatula, slightly smash some of the beans in the soup to create a thicker texture. Taste the soup and add salt if desired, depending on your broth’s saltiness. Serve hot, ideally with crusty bread for dipping.

Notes

You can substitute chicken broth if you prefer a non-vegetarian version.
Adjust the crushed red pepper amount to control the soup’s spiciness.
If you want a smoother soup, feel free to blend more of the beans before cooking.
Fresh rosemary can be used as a substitute for dried rosemary for a more vibrant flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian