This cozy white bean soup is packed with garlic and fresh rosemary, making it a fragrant delight. It’s hearty and healthy, perfect for warming up on a chilly day!
When I make this soup, it somehow makes my kitchen smell like a fancy restaurant. 🍲 Plus, it’s super easy to whip up! You’ll want to savor every cozy spoonful!
What I love most is how simple it is to make—just let it simmer and you’re set! Serve it with crusty bread for a complete meal that feels like a warm hug.
Key Ingredients & Substitutions
White Beans: Cannellini or great Northern beans are best because they’re creamy. If you need a substitute, navy beans or even chickpeas work well too!
Vegetable Broth: Use low-sodium vegetable broth for better control over the saltiness. If short on broth, water mixed with some herbs can also serve as a substitute.
Garlic: Fresh minced garlic delivers the best flavor, but in a pinch, garlic powder can be used. Just remember to use less; 1/8 teaspoon of garlic powder equals one clove of fresh garlic!
Olive Oil: While olive oil adds a nice flavor, you can replace it with any neutral oil, like vegetable oil or avocado oil, depending on what you have on hand.
Herbs (Rosemary and Thyme): Fresh herbs are always a treat. If you’re using dried herbs, remember to use only one-third of the amount stated for fresh. For rosemary, you can even use sage, if that’s what you have.
How Do I Blend the Soup for the Right Texture?
Blending the soup is crucial for that creamy feel while keeping some texture. Here’s how to get it just right:
- Use an immersion blender directly in the pot for convenience. Start blending from the bottom to incorporate more beans.
- If using a regular blender, allow the soup to cool a bit before pouring to prevent hot splashes. Blend in batches if needed.
- For a chunkier texture, just blend half the soup and mix it back in. This gives you the creaminess without losing all the bean bits!
Lastly, remember to adjust the thickness after blending. If it’s too thick, just stir in a bit more vegetable broth until it’s just how you like it!
How to Make Easy Rosemary Garlic White Bean Soup?
Ingredients You’ll Need:
For the Soup:
- 1 can (15 oz) white beans (such as cannellini or great Northern), drained and rinsed
- 4 cups vegetable broth
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for some heat
For Serving:
- Croutons for topping
- Fresh herbs (like parsley) for garnish, optional
- Bread slices for serving (optional)
How Much Time Will You Need?
This delicious soup can be ready in about 30 minutes! You’ll spend about 10 minutes prepping the ingredients and then 20 minutes cooking. It’s a quick meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté it for about 5 minutes, or until it becomes translucent. This will give a nice base flavor to your soup.
2. Add the Flavors:
Next, add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if you like a bit of heat). Cook everything together for another 1-2 minutes until the garlic is fragrant. Make sure not to cook it too long to avoid burning the garlic!
3. Combine Beans and Broth:
Now it’s time to add the drained white beans and the vegetable broth to the pot. Stir everything together so the beans are nicely mixed in with the broth and aromatics.
4. Simmer the Soup:
Bring the soup to a gentle simmer. Once it’s simmering, reduce the heat to low and let it cook for about 10-15 minutes. This step helps all the flavors blend beautifully!
5. Blend for Creaminess:
Using an immersion blender, carefully blend the soup until it’s creamy yet still has some texture. If you don’t have one, you can transfer part of the soup to a regular blender, blend it, and then return it to the pot. Just be careful with the hot soup!
6. Season and Adjust:
Taste the soup and add salt and pepper according to your preference. If you find that the soup is too thick, you can add a little more vegetable broth to reach your desired consistency. It should be just right!
7. Serve and Enjoy:
Serve the soup hot in bowls, topped with crunchy croutons and garnished with fresh herbs if you like. You can also offer some bread slices on the side for a complete meal. Enjoy your comforting bowl of Easy Rosemary Garlic White Bean Soup!
Can I Use Dried Beans Instead of Canned Beans?
Yes, you can use dried beans! Just be sure to soak and cook them beforehand. For cannellini or great Northern beans, soak 1 cup of dried beans overnight, then boil them in fresh water for about 1 to 1.5 hours until tender before adding them to the soup.
What If I Don’t Have Fresh Herbs?
No worries! If you don’t have fresh herbs, just increase the amount of dried herbs you use. Dried herbs are more concentrated, so you might want to use about three times the amount of dried rosemary or thyme as indicated in the recipe (1-3 teaspoons each).
How Can I Make This Soup Spicier?
If you’d like more heat, increase the amount of red pepper flakes or add a dash of cayenne pepper. Another option is to sprinkle in some hot sauce while blending the soup for a different flavor profile! Adjust the spices to your taste.
Is This Soup Freezable?
Yes, this soup freezes very well! Cool it completely first, then transfer it to airtight containers. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it on the stove, adding a bit of broth if it thickens too much during freezing.
