Cozy Rosemary Garlic White Bean Soup (Printable Version)
Aromatic creamy white bean soup with rosemary and garlic, perfect for chilly days.
# What You'll Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 4 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
→ Beans & Broth
06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
07 - 4 cups low-sodium vegetable broth
→ Herbs & Seasoning
08 - 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
09 - 1 bay leaf
10 - 1 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
→ Optional Finish
12 - 1 tablespoon lemon juice
13 - Fresh parsley, chopped, for garnish
14 - Crusty bread, to serve
# Directions:
01 - Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
02 - Stir in the garlic, carrots, and celery. Sauté for 5 minutes, until vegetables start to soften.
03 - Add the beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, allowing flavors to meld.
04 - Remove and discard the bay leaf and rosemary sprigs. For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans whole.
05 - Stir in lemon juice, taste, and adjust seasoning as needed. Serve hot, garnished with fresh parsley and accompanied by crusty bread if desired.
# Expert Advice:
01 -
- It transforms pantry staples into something that tastes like it simmered all day
- The creamy texture comes entirely from beans, no dairy required
02 -
- Overblending creates gluey texture instead of creamy velvet
- The soup tastes even better the next day as flavors deepen
03 -
- Reserve some whole beans before blending if you want more texture
- A final drizzle of really good olive oil makes it feel restaurant quality