Looking for something warm, satisfying, and simple to make on a busy night? This Rosemary & Garlic White Bean Soup might just become your new go-to. It’s a one-pot wonder that blends pantry staples into a creamy, herb-forward soup that tastes like it’s been simmering all day.
Despite its simplicity, this soup packs a flavorful punch. The richness comes from blending beans to create a creamy texture, while garlic and rosemary give it its unmistakable depth. Whether you’re after a nourishing solo meal, prepping lunches ahead of time, or feeding the family, this dish checks every box.
Table of Contents
Why You’ll Love This Recipe
There’s so much to love about this soup. It’s effortless, affordable, and delivers big comfort with minimal ingredients.
- Made with only eight simple pantry ingredients
- Ultra-creamy without needing dairy or flour
- High in fiber and protein, yet light and clean
- Ideal for weekly meal prep or quick dinners
- Ready to eat in just 30 minutes
This recipe keeps things unfussy without sacrificing any of the hearty comfort you expect from a homemade soup.
Ingredients You’ll Need
This white bean soup relies on a short list of ingredients, each selected for the role it plays in creating balance and depth.
Olive Oil
Used to sauté the garlic, this oil brings a subtle richness to the base of the soup. Extra virgin offers the best flavor.
Garlic
Fresh minced garlic builds the soup’s aromatic foundation. It’s sautéed until just golden to unlock its sweet, nutty notes.
Cannellini Beans
You’ll need three cans total. One gets blended with its liquid for creaminess, while the other two add texture and heartiness.
Vegetable or Chicken Broth
This forms the liquid base. Vegetable broth keeps it vegan, while chicken broth adds an extra savory layer.
Dried Rosemary
A little goes a long way. Rosemary brings that classic, woodsy flavor that pairs beautifully with white beans.
Dried Thyme
Just a pinch of thyme deepens the herbal notes and rounds out the flavor.
Crushed Red Pepper
Adds the faintest touch of heat to keep things interesting.
Black Pepper
Freshly cracked black pepper is added to taste at the end to sharpen and brighten the dish.
How to Make Rosemary & Garlic White Bean Soup
You’ll be surprised at how quickly this soup comes together. By puréeing one can of beans, you get a thick, luxurious base without adding any cream or flour. Then it all simmers gently to bring the flavors together. It’s a comforting soup that’s perfect for cold nights or light lunches.
Step-by-Step Instructions
- Blend One Can of Beans
In a blender, combine one can of cannellini beans with its liquid. Blend until the mixture is completely smooth and creamy. Set aside. - Drain Remaining Beans
Open the other two cans of beans and drain them. These will be added to the soup whole for texture. - Sauté Garlic
In a soup pot, heat olive oil over medium heat. Add the minced garlic and cook for about one minute until it becomes fragrant but not browned. - Add Soup Ingredients
Pour the puréed beans into the pot, followed by the two drained cans. Stir in the broth, rosemary, thyme, crushed red pepper, and black pepper. Mix well. - Simmer
Cover the pot and bring the soup to a boil. Once it reaches a gentle boil, reduce heat and simmer uncovered for 15 minutes. Stir occasionally to avoid sticking. - Mash and Serve
Use a spoon to gently mash some of the beans against the side of the pot. This thickens the soup even more. Taste and adjust seasoning as needed. Serve hot.
Helpful Tips
- If you’re using dried beans, soak and cook them beforehand. You’ll need about 4.5 cups of cooked beans to match three cans.
- To boost the flavor, add a chopped onion when sautéing the garlic.
- For a brighter finish, stir in a splash of lemon juice just before serving.
- If using fresh herbs, swap in 1½ teaspoons of chopped rosemary and ¾ teaspoon of fresh thyme.
- Store leftovers in the fridge in an airtight container. The soup will thicken slightly, so add a splash of broth or water when reheating.
Details
Flavor: Herbal and garlicky with a warm, savory backbone
Texture: Smooth and creamy from blended beans, with soft bites from the whole beans
Occasion: Great for weeknight dinners, packed lunches, or chilly afternoons
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Notes and Variations
- If you’re out of cannellini beans, try using Great Northern or navy beans.
- Want to add greens? Toss in a handful of baby spinach or kale during the last few minutes of cooking.
- For a richer soup, top each bowl with a drizzle of olive oil or sprinkle of parmesan.
- Add a pinch of smoked paprika or cumin for a more earthy, smoky twist.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 61.91 g |
| Protein | 14.28 g |
| Fat | 8.2 g |
| Sugar | 4.4 g |
| Fiber | 17.05 g |
| Sodium | 1417 mg |
These numbers are estimates based on standard nutritional databases. Exact amounts may vary depending on specific products used.
Frequently Asked Questions (FAQ)
Which white beans are best for this soup?
Cannellini beans are the top choice due to their creamy texture and mild taste. Great Northern and navy beans work well too.
Can I use dry beans instead of canned?
Absolutely. After soaking and cooking, use about 4 to 4.5 cups of cooked white beans.
How does the soup get creamy without dairy?
Blending one can of beans with its liquid creates a smooth and rich consistency without needing cream.
Is this soup good for meal prep?
Yes, it stores beautifully in the fridge or freezer and reheats easily without losing flavor or texture.
Storage Instructions
Allow the soup to cool fully before storing. Keep it in an airtight container in the refrigerator for up to four days. To freeze, portion into individual containers and freeze for up to two months. When ready to eat, defrost in the fridge overnight and reheat on the stovetop or in the microwave. Add extra broth or water if needed to adjust consistency.
Print
Rosemary & Garlic White Bean Soup | Easy Weeknight Favorite
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and creamy rosemary and garlic white bean soup made with just a few pantry staples. Perfect for busy weeknights and packed with plant-based protein.
Ingredients
2 Tbsp olive oil
4 cloves garlic, minced
3 (15 oz) cans cannellini beans (1 blended, 2 drained)
2 cups vegetable or chicken broth
1/2 tsp dried rosemary
1/4 tsp dried thyme
Pinch crushed red pepper
Freshly cracked black pepper to taste
Instructions
1. Blend one can of beans with its liquid until smooth.
2. Drain the other two cans and set aside.
3. Sauté garlic in olive oil over medium heat until fragrant.
4. Add puréed beans, whole beans, broth, and seasonings to the pot.
5. Bring to a gentle boil, then lower heat and simmer for 15 minutes.
6. Mash some beans for added thickness, adjust seasoning, and serve.
Notes
Use fresh herbs if preferred.
Add greens like spinach or kale during the final few minutes.
Top with olive oil or grated cheese for extra richness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 380
- Sugar: 4.4
- Sodium: 1417
- Fat: 8.2
- Saturated Fat: 1.1
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 61.91
- Fiber: 17.05
- Protein: 14.28
- Cholesterol: 0
Conclusion
This Rosemary & Garlic White Bean Soup is a classic example of how a handful of wholesome ingredients can come together to create something truly satisfying. It’s fast, flavorful, and endlessly cozy. Whether you’re warming up after a long day or looking for a reliable plant-based recipe to prep ahead, this soup fits the bill. Once you try it, you’ll see how easy and rewarding it is to make good food from simple things.