Description
This White Bean and Rosemary Soup is warm, comforting, and loaded with savory flavor from garlic, herbs, and creamy cannellini beans. Made in under 30 minutes with pantry staples, it’s a nourishing, one-pot wonder that’s perfect for chilly nights or meatless Mondays!
Ingredients
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2 tablespoons olive oil
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4 cloves garlic, minced
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3 (15 oz) cans cannellini beans, drained and rinsed
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2 cups vegetable broth (or chicken broth)
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1/2 teaspoon dried rosemary
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1/4 teaspoon dried thyme
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1 pinch crushed red pepper flakes
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Freshly cracked black pepper, to taste
Instructions
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Sauté the garlic: In a large pot, heat olive oil over medium heat. Add the minced garlic and cook for about 1–2 minutes, stirring frequently until fragrant but not browned.
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Add the beans and broth: Stir in the cannellini beans and broth. Bring to a simmer.
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Season the soup: Add rosemary, thyme, red pepper flakes, and freshly cracked black pepper. Stir well.
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Simmer: Let the soup simmer for 10–15 minutes to allow the flavors to meld. Use the back of a spoon or a potato masher to mash some of the beans in the pot for a creamier texture, if desired.
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Taste and adjust: Taste and adjust seasoning as needed. Add a bit more broth if a thinner consistency is preferred.
Notes
For a smoother soup, blend part or all of it using an immersion blender.
Add greens like kale or spinach during the last 5 minutes for extra nutrients.
This soup stores well in the fridge for 4–5 days and freezes beautifully.
Swap rosemary for sage or add a squeeze of lemon juice for a fresh twist.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean / American
Keywords: white bean soup, rosemary bean soup, vegan soup, pantry soup, quick soup recipe