White bean soup with potatoes, garlic, and rosemary
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
300 kcal
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Course
Main Course, Soup
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Cuisine
International
White bean soup with potatoes, garlic, and rosemary
Description
This soup begins by sautéing diced onion and finely chopped rosemary in oil until soft, then briefly cooking garlic to release fragrance without browning. Potatoes are browned lightly in the pan before all aromatics return with broth and a whole rosemary sprig added. The soup simmers until potatoes are tender and flavors meld. Cannellini beans are stirred in during the last minutes, with seasoning adjusted to taste.
The texture balances tender potato cubes with creamy beans, while rosemary adds a woody, fresh herbal quality. The broth remains clear and mildly flavored, allowing the ingredients to stand out without heaviness. The method emphasizes gentle cooking for a delicate infused taste and a satisfying warmth in every spoonful.
This soup fits well as a light lunch or the first course of a meal. It can be varied by adding greens, vegetables, or meat, and topped with cheese or citrus for a flavor lift. It's easy to prepare ahead and stores well in the refrigerator or freezer.
For best texture, choose floury potatoes to thicken the soup or waxy potatoes if firm chunks are desired. Fresh rosemary is preferred over dried for stronger flavor. The soup keeps safely refrigerated up to three days and freezes well if stored airtight.
Ingredients
- 1 onion medium
- 3 rosemary 2 tablespoons of finely cut needles + 1 whole rosemary sprig, fresh sprigs
- 3 tablespoons cooking oil for frying
- 7 small cloves garlic
- 4 potato 1 lb /500g, medium
- 4 cups broth vegetable or chicken broth, 1 liter
- 1 cannellini beans or other small white beans, 14 oz / 400 g can
- salt to taste
- black pepper to taste
Instructions
- Prepare the ingredients: dice the onion, finely chop the garlic, chop the rosemary very finely (2 twigs, leave the 3rd twig whole). Peel the potatoes and cut into 1/2 inch / 1.5 cm cubes.
- Heat 1 tablespoon of oil in a large pot, add the chopped onion and rosemary, cook over low heat for 9 minutes until the onion is soft and translucent, but not browned. Add the garlic and cook for a minute fragrant (be careful not to burn it). Transfer everything to a plate and set aside.
- Add 2 tablespoons of oil to the pot and add the potatoes. Cook on high heat for about 2 minutes without stirring (letting the potatoes to brown), then cook for 2 more minutes, stirring from time to time, until the potatoes are lightly browned on all sides.
- Add the onion with garlic and rosemary back to the pan, then add the broth and 1 whole twig rosemary. Season the soup lightly with salt, bring to a boil, partially cover with a lid, then cook over low heat for about 10 minutes, until the potatoes are tender.
- Add the beans together with all the liquid from the can, cook for another 2 minutes.
- Remove the pot from heat, discard the rosemary twig. Season with salt and freshly ground black pepper to taste.
- Take 2 cups of soup and puree it with a food processor or a blender, then add it back to the pot. (this step is optional, you can also eat the soup without partially pureeing it).
- Enjoy!
Notes
- Use fresh rosemary for best flavor; dried rosemary is less potent.
- Choose floury potatoes like russets for a creamier texture or waxy potatoes for firmer chunks.
- The soup can be made vegan by using vegetable broth instead of chicken broth.
- Storage: refrigerate in a sealed container up to 3 days; freeze in airtight containers up to 6 months.
- Add lemon zest, leafy greens, or cooked meats for variety when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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