Easy Rosemary Garlic White Bean Soup
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 1.25 cups each
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Calories
38003 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Easy Rosemary Garlic White Bean Soup
Description
Easy Rosemary Garlic White Bean Soup brings together puréed and whole cannellini beans simmered with garlic, olive oil, and dried herbs like rosemary and thyme. A pinch of crushed red pepper adds subtle warmth to the broth, which is cooked in vegetable or chicken broth for added richness. The use of both puréed and whole beans creates a balanced texture, giving the soup a creamy body with some bean pieces intact. Garlic is first sautéed until fragrant, infusing the base before adding the other ingredients.
The soup is gently boiled then simmered uncovered to thicken the broth, later smashing some beans to increase creaminess further. Freshly cracked black pepper seasons the soup without overwhelming the delicate herb flavors. Serving with crusty bread enhances its comfort-food status, providing a practical way to enjoy the meal.
This simple, herbaceous soup suits cooler days or light lunches, offering warmth and mild spice without heaviness. The dried herbs may be substituted with fresh if desired, adjusting quantities accordingly to maintain the flavor profile. Taste for salt after cooking depending on broth saltiness as no salt is initially added.
Ingredients
- 2 Tbsp olive oil $0.44
- 4 cloves garlic $0.16
- 3 oz. cans cannellini beans $2.82
- 2 cups vegetable broth $0.26, or chicken broth
- 1/2 tsp rosemary $0.05, dried
- 1/4 tsp thyme $0.02, dried
- 1 pinch crushed red pepper $0.02
- black pepper $0.03, freshly cracked, to taste
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
- Fresh herbs can replace dried: use 1 ½ teaspoons fresh rosemary and ¾ teaspoon fresh thyme, finely chopped.
- Taste and adjust seasoning after simmering due to varying salt levels in broth.
- Serve hot with crusty bread for dipping to complement the creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.25 cups each
Amount Per Serving
Calories 38003 kcal
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 380.03kcal | 19% |
| Carbohydrates | 61.91g | 21% |
| Protein | 14.28g | 29% |
| Fat | 8.2g | 13% |
| Sodium | 1417.45mg | 59% |
| Fiber | 17.05g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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