Creamy White Bean Rosemary (Printable)

Velvety white bean and rosemary soup, rich and aromatic, perfect for a cozy Mediterranean meal.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced

→ Beans & Broth

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
07 - 4 cups vegetable broth (gluten-free if needed)

→ Herbs & Seasoning

08 - 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
09 - 1 bay leaf
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes (optional)

→ To Finish

13 - ½ cup heavy cream or unsweetened plant-based cream
14 - 1 tablespoon lemon juice
15 - Extra olive oil and fresh rosemary for garnish (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots; sauté for 6 to 8 minutes until softened.
02 - Stir in minced garlic and rosemary; cook for 1 minute until fragrant.
03 - Add the drained beans, vegetable broth, bay leaf, salt, black pepper, and optional red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
04 - Remove the bay leaf. Using an immersion blender or standard blender, carefully purée the soup until smooth and creamy.
05 - Stir in cream and lemon juice. Heat gently for 2 to 3 minutes without boiling. Adjust seasoning as needed.
06 - Ladle soup into bowls. Drizzle with olive oil and sprinkle fresh rosemary on top if desired.

# Expert Suggestions:

01 -
  • It tastes like you simmered it all day, but it's done in under an hour.
  • The rosemary makes your kitchen smell incredible, the kind of smell that lingers long after you've finished eating.
  • It's creamy and rich without feeling heavy, and works just as well for a quiet lunch or a simple dinner with friends.
02 -
  • Don't skip draining and rinsing the beans, the canned liquid can make the soup taste tinny and dull.
  • If your soup feels too thick after blending, thin it with a splash of broth or water until it's just right.
  • Add the lemon juice off the heat or on very low heat, high heat can make the cream curdle and ruin the texture.
03 -
  • Use an immersion blender if you have one, it saves time and keeps the cleanup simple.
  • Taste the soup before serving and don't be shy with the salt, beans absorb a lot and need a generous hand.
  • A small drizzle of really good olive oil on top makes all the difference, it adds a silky richness you can actually taste.

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