A simple pot of beans, garlic, and rosemary for the evenings that call for something warm.
Some dinners are especially welcome when the sun has disappeared before you’ve made it home. This white bean and rosemary soup is one of them: warm, savory, and made mostly from ingredients you can keep in the pantry.
Cannellini beans give the soup its creamy texture. Blending a portion of the pot creates a thicker base while leaving plenty of whole beans and vegetables to spoon through. Rosemary, garlic, and a little lemon keep the flavor balanced, and a final drizzle of olive oil makes each bowl feel finished.
Serve it with toasted sourdough, a simple salad, or whatever bread you have on hand.
Serves: Approximately 4
Prep time: 10 minutes
Cook time: Approximately 30 minutes
Ingredients
- 2 tablespoons olive oil, plus more for serving
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 medium carrot, finely diced
- 4 garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary, or ½ teaspoon dried rosemary
- 3 cans cannellini beans, 15 ounces each, drained and rinsed
- 3½ cups low-sodium vegetable broth, plus more as needed
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Salt, to taste
- 1 tablespoon fresh lemon juice, plus more to taste
- Grated Parmesan, optional
- Toasted bread, for serving
Method
1. Soften the vegetables
Warm the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, celery, and carrot. Cook for 8–10 minutes, stirring occasionally, until softened. Reduce the heat if the vegetables begin browning.
2. Add the garlic and rosemary
Stir in the garlic and rosemary. Cook for about 1 minute, stirring, until fragrant.
3. Simmer the soup
Add the drained beans, vegetable broth, bay leaf, and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the vegetables are tender.
4. Create the creamy texture
Remove the bay leaf. Use an immersion blender to blend part of the soup directly in the pot, leaving some beans and vegetables whole.
Alternatively, allow a portion to cool slightly, then carefully blend it in a countertop blender according to the manufacturer’s instructions for hot liquids. Return it to the saucepan.
5. Finish and adjust
Stir in the lemon juice. Taste before adding salt, as the amount needed will depend on your broth and beans. Add a splash of extra broth if you prefer a thinner soup, then warm through.
6. Serve
Ladle into bowls and finish with olive oil, black pepper, and Parmesan if using. Serve with toasted bread.
Make It Your Own
For a greener version, stir in a few handfuls of baby spinach during the final minutes of cooking. For a little heat, add a pinch of red pepper flakes with the garlic.
Keep the Parmesan optional if you’re serving different dietary preferences. The beans provide the creamy texture without any cream.
The soup may thicken as it sits. Add a little broth or water when reheating until it reaches the consistency you like.
On a quiet evening, bring the pot to the table with warm bread and let everyone finish their own bowl. Sometimes, that is all dinner needs.
