Easy Rosemary Garlic White Bean Soup
There’s nothing quite like a warm, hearty soup to comfort you, and this Easy Rosemary Garlic White Bean Soup is no exception. With its fragrant rosemary and garlic, creamy cannellini beans, and a hint of spice, it’s a dish that warms you from the inside out. Perfect for a quick weeknight meal or a cozy weekend lunch, this soup is ready in just 30 minutes.
Ingredients
- 2 Tbsp olive oil 🫒
- 4 cloves garlic 🧄
- 3 15oz. cans cannellini beans 🥫
- 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 (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. 🥫🌀
- Sauté the Garlic:
- Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic is very fragrant. 🧄🔥
- Combine Ingredients:
- Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. 🍲
- Cook the Soup:
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium-low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. 🍜⏳
- Thicken the Soup:
- Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). 🥄
- Serve:
- Serve hot, with crusty bread for dipping! 🍞
Details
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 280 kcal per serving
- Servings: 4 servings
Tips
- Adjusting Spice: If you like your soup spicier, feel free to add more crushed red pepper or a dash of cayenne.
- Broth Choice: Using vegetable broth keeps this soup vegetarian, but chicken broth adds a rich, savory flavor if that’s your preference.
- Leftovers: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.
Enjoy the cozy, aromatic flavors of this easy-to-make soup, and don’t forget the crusty bread for the ultimate dipping experience!
Easy Rosemary Garlic White Bean Soup
- Total Time: 30min
- Yield: 4 1x
Ingredients
2 Tbsp olive oil 🫒
4 cloves garlic 🧄
3 15oz. cans cannellini beans 🥫
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
1️⃣ Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans. 🥫🌀
2️⃣ Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic is very fragrant. 🧄🔥
3️⃣ Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine. 🍲
4️⃣ Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium-low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally. 🍜⏳
5️⃣ Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping! 🥄🍞
- Prep Time: 10min
- Cook Time: 20min
Nutrition
- Calories: 280 Kcal