Creamy White Bean Rosemary (Printable Version)

A rich blend of white beans and rosemary in a smooth, flavorful Mediterranean-style soup.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced

→ Beans & Broth

06 - 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
07 - 4 cups vegetable broth (gluten-free if needed)

→ Herbs & Seasoning

08 - 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
09 - 1 bay leaf
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes (optional)

→ To Finish

13 - 1/2 cup heavy cream or unsweetened plant-based cream
14 - 1 tablespoon lemon juice
15 - Extra olive oil and fresh rosemary for garnish (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 6 to 8 minutes until softened.
02 - Stir in minced garlic and rosemary. Cook for 1 minute until fragrant.
03 - Add drained beans, vegetable broth, bay leaf, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
04 - Remove the bay leaf. Using an immersion blender, purée the soup until smooth and creamy, or carefully blend in batches with a standard blender.
05 - Stir in heavy cream or plant-based cream and lemon juice. Heat gently for 2 to 3 minutes without boiling. Adjust seasoning to taste.
06 - Ladle soup into bowls and drizzle with olive oil. Garnish with fresh rosemary, if desired.

# Expert Advice:

01 -
  • It tastes like slow-cooked comfort but comes together in under an hour, which feels like a small kitchen miracle.
  • The rosemary makes the whole house smell incredible, the kind of aroma that makes people wander into the kitchen asking what's for dinner.
  • It's forgiving and flexible, so you can swap the cream for coconut milk or toss in whatever vegetables need using up.
02 -
  • Don't boil the soup after adding the cream or it can separate and lose that silky texture, just warm it through gently.
  • Rinsing the beans well before adding them keeps the broth clear and clean tasting instead of starchy and cloudy.
  • If your soup feels too thick after blending, add broth a little at a time until it's the consistency you want.
03 -
  • Use an immersion blender if you have one, it saves time and keeps you from having to transfer hot liquid in batches.
  • Taste your vegetable broth before you add it, if it's bland or too salty, it will affect the whole soup.
  • A drizzle of good olive oil at the end isn't just for looks, it adds a fruity richness that ties everything together.

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