Creamy White Bean Rosemary

I made this soup on a drizzly Tuesday when the fridge was nearly empty and my energy even lower. I found two cans of beans in the pantry, a sprig of rosemary I'd bought for another recipe, and some tired vegetables in the crisper. What came together in that pot surprised me—it tasted like I'd been simmering something all afternoon, when really, it was less than an hour from start to finish.

I brought a pot of this to a friend's house once, still warm in a Dutch oven wrapped in towels. We sat at her kitchen table with thick slices of sourdough, dipping and talking until the pot was empty. She texted me the next day asking for the recipe, and I realized I'd never actually written it down—I'd just been making it by feel.

Ingredients

• Olive oil: Use a good one here, it flavors the base and you'll drizzle more on top, so it's worth reaching for something you'd dip bread into.
• Yellow onion: The sweet, mellow backbone of the soup, I've used red or white in a pinch and it still works just fine.
• Celery stalks: They add a subtle vegetal sweetness that you don't quite notice until it's missing, so don't skip them even if you think you don't like celery.
• Carrots: They bring a gentle sweetness and a little body to the broth, plus they blend into the creamiest texture.
• Garlic cloves: Fresh is best, the smell when it hits the hot pan with the rosemary is half the reason I make this soup.
• Cannellini or great northern beans: Creamy and mild, they become the velvety heart of the soup, I always rinse them well to keep the broth clear.
• Vegetable broth: The quality matters here, I've learned to taste my broth before adding it because a good one makes all the difference.
• Fresh rosemary: This is the star, it fills the kitchen with that piney, earthy scent that makes the soup feel special.
• Bay leaf: One is enough, it adds a quiet depth you won't name but you'll miss if it's gone.
• Salt and black pepper: Season as you go and again at the end, the soup opens up with each addition.
• Red pepper flakes: Just a pinch adds warmth without heat, though I leave it out when I'm making this for kids.
• Heavy cream or plant-based cream: This is what makes the soup luxurious, stirred in at the end so it stays silky and smooth.
• Lemon juice: A tablespoon wakes everything up, brightening the richness and making each spoonful feel balanced.

Instructions

Soften the vegetables:

Heat the olive oil in a large pot over medium heat, then add the onion, celery, and carrots. Let them cook slowly, stirring now and then, until they're soft and starting to smell sweet, about 6 to 8 minutes.

Bloom the aromatics:

Add the garlic and rosemary, stirring constantly for about a minute. You'll know it's ready when the smell makes you lean over the pot and breathe in deep.

Build the soup:

Stir in the beans, broth, bay leaf, salt, pepper, and red pepper flakes if using. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 20 minutes so the flavors can settle into each other.

Blend until creamy:

Fish out the bay leaf, then use an immersion blender right in the pot to purée the soup until it's as smooth as you like. If you're using a regular blender, let the soup cool slightly and work in batches, leaving the lid slightly ajar so steam can escape.

Finish with richness:

Stir in the cream and lemon juice, warming the soup gently for 2 to 3 minutes without letting it boil. Taste and add more salt or pepper if it needs it.

Serve and garnish:

Ladle the soup into bowls and drizzle a little olive oil over the top. A few fresh rosemary leaves scattered on top make it look as good as it tastes.

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One night I made this for my sister after she'd had a long week. She sat at my counter in her work clothes, still wearing her coat, and I set a bowl in front of her without saying much. She ate it slowly, tearing off pieces of bread and soaking up every last bit. When she finally looked up, she just said, this is exactly what I needed, and I knew what she meant.

Making It Your Own

I've stirred in handfuls of spinach at the end, added sautéed mushrooms for earthiness, and once I blended in roasted garlic instead of raw. Each version has been good in its own way. The soup is a template, not a rule, so follow your instincts and use what you have.

What to Serve Alongside

Crusty bread is the obvious answer, but I've also served this with a bright arugula salad dressed simply with lemon and olive oil. The peppery greens cut through the richness in a way that feels just right. Sometimes I toast thick slices of sourdough, rub them with garlic, and float one in each bowl.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors have had time to deepen. I reheat it gently on the stove, adding a splash of broth or water if it's thickened up overnight. I haven't tried freezing it with the cream already in, but I imagine you could freeze the base and stir in the cream and lemon juice after reheating.

• Store in an airtight container and give it a good stir before reheating since it can settle.
• Reheat on low to medium heat, never high, to keep the texture smooth.
• If you're meal prepping, consider keeping the garnishes separate so they stay fresh and vibrant.

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This soup has become one of those recipes I turn to when I want something nourishing without much fuss. It's warm, it's gentle, and it always feels like enough.

Common Questions

→ Can I use dried beans instead of canned beans?

Yes, soak dried beans overnight and cook until tender before adding. This enhances flavor and texture.

→ What is the role of rosemary in this dish?

Rosemary adds a fragrant, pine-like aroma that complements the creamy beans and vegetables beautifully.

→ How can I make the soup vegan-friendly?

Use plant-based cream instead of heavy cream to keep it rich without dairy.

→ What are good garnish options?

Fresh rosemary sprigs and a drizzle of olive oil enhance flavor and presentation subtly.

→ Can I add other vegetables for variation?

Yes, sautéed mushrooms or spinach can be added for extra nutrition and flavor depth.