Easy Rosemary Garlic White Bean Soup

Name: Easy Rosemary Garlic White Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 1.25 cups each
Ingredients: 2 Tbsp olive oil; 4 cloves garlic; 3 15oz. cans cannellini beans; 2 cups vegetable (or chicken) broth; 1/2 tsp dried rosemary*; 1/4 tsp dried thyme*; 1 pinch crushed red pepper; Freshly cracked black pepper to taste

User Reviews

4.8

510 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 1.25 cups each
Calories
38003 kcal
Course
Main Course, Soup, Lunch, Dinner
Cuisine
American

Easy Rosemary Garlic White Bean Soup

Nancy Wheeler

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This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

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Ingredients

Servings

2 Tbsp olive oil $0.44
4 cloves garlic $0.16
3 15oz. cans cannellini beans $2.82
2 cups vegetable (or chicken) broth $0.26
1/2 tsp dried rosemary* $0.05
1/4 tsp dried thyme* $0.02
1 pinch crushed red pepper $0.02
Freshly cracked black pepper to taste $0.03

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Instructions

Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

Notes

*You can also try using fresh herbs instead of dried. I'd go for 1 ½ teaspoons of fresh rosemary and ¾ tsp fresh thyme, finely chopped.
1 ½ teaspoons of fresh rosemary and