Easy Rosemary Garlic White Bean Soup Recipe
This Easy Rosemary Garlic White Bean Soup is a comforting and hearty dish perfect for a quick, nourishing meal. Featuring creamy cannellini beans, fragrant garlic, and aromatic herbs like rosemary and thyme, this soup is simple to prepare and delivers rich, savory flavors in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15 oz) 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 to avoid excess liquid in the soup.
- Sauté Garlic: Mince the garlic and heat the olive oil in a soup pot over medium heat. Add the minced garlic and sauté for about one minute until fragrant, being careful not to brown the garlic.
- Add Ingredients to Pot: Stir in the puréed beans, drained beans, broth, dried rosemary, thyme, crushed red pepper, and freshly cracked black pepper. Mix well to combine all the flavors.
- Cook the Soup: Cover the pot with a lid and bring the soup to a boil over medium-high heat. Once boiling, reduce heat to medium-low, remove the lid, and let the soup simmer gently for 15 minutes, stirring occasionally.
- Finish and Serve: Slightly mash some beans in the pot to thicken the soup further. Taste and add salt if necessary depending on your broth’s saltiness. Serve the soup hot, ideally with crusty bread for dipping.
Notes
- Using one can puréed and two cans drained ensures a creamy texture without thinning the soup.
- You may substitute dried herbs with fresh but use slightly more fresh herbs for best flavor.
- Adjust crushed red pepper to your preferred spice level.
- If you prefer a thicker soup, mash more beans or reduce the broth slightly.
- Serve with crusty bread or a side salad for a complete meal.
