Rosemary Garlic White Bean Soup (Print Version)

Creamy white beans simmered with rosemary, garlic, and vegetables for a comforting Mediterranean bowl.

# What You Need:

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

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed

07 - 4 cups low-sodium vegetable broth

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

12 - 1 tablespoon lemon juice

13 - Fresh parsley, chopped, for garnish

14 - Crusty bread, to serve

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, approximately 4 minutes.

02 - Stir in minced garlic, diced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.

03 - Add drained beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Bring mixture to a gentle boil.

04 - Reduce heat to low, cover pot, and simmer for 20 minutes to allow flavors to meld together.

05 - Remove and discard bay leaf and rosemary sprigs from the soup.

06 - For creamier consistency, use immersion blender to partially puree soup while leaving some beans whole for texture.

07 - Stir in lemon juice, taste, and adjust seasoning as needed. Serve hot, garnished with fresh parsley and crusty bread if desired.

01 -

It comes together in under an hour with ingredients you probably already have
The rosemary and garlic create this aroma that makes the whole kitchen feel cozy

02 -

Over-blending can make the soup gummy, so pulse gently and leave some beans whole for texture
The soup continues to thicken as it sits, so add more broth when reheating leftovers

03 -

Rinse your beans thoroughly to remove the canned taste and excess sodium
Let the soup rest off the heat for 10 minutes before serving, the flavors settle beautifully