A hearty, creamy, and comforting soup made with white beans, fresh rosemary, garlic, onion, and vegetables. This version is vegetarian, gluten-free, high in fiber, and can easily be made vegan. White bean and rosemary combinations are commonly prepared with cannellini beans, olive oil, garlic, and broth.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 6
Cuisine: Italian-inspired
Difficulty: Easy
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
3 cans (15 ounces each) cannellini beans, drained and rinsed
5 cups low-sodium vegetable broth
2 teaspoons fresh rosemary, finely chopped
1 large sprig fresh rosemary
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon red pepper flakes, optional
1 tablespoon fresh lemon juice
2 cups fresh spinach, optional
2 tablespoons fresh parsley, chopped
Optional Toppings
Freshly grated Parmesan
Extra-virgin olive oil
Fresh rosemary
Freshly cracked black pepper
Toasted whole-grain or sourdough bread
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, chopped rosemary, and red pepper flakes. Cook for about 1 minute until fragrant.
Add the drained cannellini beans, vegetable broth, rosemary sprig, bay leaf, salt, and black pepper.
Bring the soup to a gentle boil. Reduce the heat, partially cover the pot, and simmer for 20–25 minutes.
Remove the rosemary sprig and bay leaf.
For a creamy texture, use an immersion blender to blend approximately one-third to one-half of the soup directly in the pot. Leave some whole beans and vegetables for texture. Blending part of the beans is also a common way to make white bean soup creamy without needing much or any cream.
Stir in the spinach, if using, and cook for 2–3 minutes until wilted.
Turn off the heat and add the lemon juice. Taste and adjust salt and black pepper.
Ladle into bowls and garnish with parsley, a drizzle of olive oil, Parmesan if desired, and freshly cracked black pepper.
Tips for the Best Soup
Use cannellini beans for a naturally creamy texture. Great Northern or navy beans can also be used.
Fresh rosemary gives the soup a stronger, fresher flavor. If using dried rosemary, use about 1 teaspoon instead of the fresh rosemary.
Do not overdo the rosemary because its flavor can become quite strong.
For an extra-creamy soup, blend more of the beans.
For a chunky rustic soup, mash only a small portion of the beans.
Lemon juice added at the end brightens the flavor.
Use vegetable broth to keep the recipe vegetarian and vegan.
For extra protein, add cooked shredded chicken, although this will no longer be vegetarian.
Nutrition Information
Approximate per serving, based on 6 servings and without Parmesan or bread:
Calories: 240–270
Protein: 11–13 g
Carbohydrates: 38–42 g
Dietary Fiber: 10–12 g
Total Fat: 6–8 g
Saturated Fat: 1 g
Sugar: 5–7 g
Sodium: approximately 450–650 mg
Cholesterol: 0 mg
Exact nutrition will vary according to the brand of beans and broth used.
Dietary Information
Vegetarian
Vegan when Parmesan is omitted
Gluten-free
Dairy-free when Parmesan is omitted
High-fiber
Plant-based protein
No added sugar
Mediterranean-style
Meal-prep friendly
Storage
Store cooled soup in an airtight container in the refrigerator for 3–4 days.
For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add a splash of broth or water if the soup becomes too thick.
Frequently Asked Questions
Can I use dried white beans?
Yes. Soak 1 pound of dried cannellini beans for 6 hours or overnight, then drain and cook until tender before preparing the soup. Traditional versions use soaked dried cannellini beans.
Can I use canned beans?
Yes. Canned cannellini beans make this recipe much quicker. Great Northern and navy beans are also suitable substitutes.
Can I make this soup vegan?
Yes. Use vegetable broth and leave out Parmesan.
Can I make it without a blender?
Absolutely. Mash some of the beans against the side of the pot with a spoon or potato masher to naturally thicken the broth.
Can I add cream?
Yes. Stir in 2–4 tablespoons of heavy cream or unsweetened dairy-free milk at the end if you want a richer soup. A creamy texture can also be achieved simply by blending the beans.
What can I use instead of rosemary?
Thyme is a good alternative. You can also use a combination of rosemary and thyme.
Why is my soup too thick?
Add warm vegetable broth or water a little at a time until you reach your preferred consistency.
Why is my soup too thin?
Simmer uncovered for several minutes or blend more of the beans. The beans naturally release starch that helps thicken the soup.
Can I add other vegetables?
Yes. Spinach, kale, zucchini, mushrooms, potatoes, carrots, and celery all work well. Similar white-bean soup recipes use vegetables such as carrots, celery, potatoes, and spinach.
What should I serve with it?
Serve with toasted sourdough, crusty bread, a simple green salad, or roasted vegetables.
Can I make it ahead of time?
Yes. It is excellent for meal prep, and the flavor often becomes even better after resting overnight.