This White Bean and Rosemary Soup is warm and cozy, perfect for a chilly day. It’s packed with creamy beans and fresh rosemary, giving it a lovely flavor that feels like a hug in a bowl!
Making this soup is super simple! I love tossing in some crusty bread for dipping—because who doesn’t enjoy a little crunch with their soup? It really makes my day brighter! 😊
Key Ingredients & Substitutions
Dried White Beans: Cannellini or great northern beans are perfect for this soup. If you’re in a pinch, canned beans work, but adjust cooking times accordingly since they’re already cooked. Just add them in the last 20 minutes.
Broth: Vegetable broth keeps it plant-based, but chicken broth adds richer flavor. I often use homemade broth for a personal touch. If neither is available, water will work; just bolster flavors with salt and spices.
Fresh Rosemary: This herb offers a lovely aroma and flavor. If fresh isn’t available, substitute with half the amount of dried rosemary, or mix in thyme or sage for a different twist.
Lemon: The juice and zest brighten the soup. If you’re out of lemons, try using white vinegar or a splash of apple cider vinegar for acidity.
Olive Oil: Extra virgin olive oil is great for sautéing. For a different flavor, use avocado oil. Butter can also be used for a creamier taste, especially if you like a richer base.
How Do You Achieve the Perfect Flavor Balance in This Soup?
First, focus on sautéing the vegetables properly. This helps develop the flavors. Here’s how to do it:
- Heat olive oil in a large pot over medium heat until it’s shimmering.
- Add the chopped onion first, letting it soften for a couple of minutes before adding carrots and celery.
- Stir often for about 5-7 minutes until everything is nice and tender.
Next, adding the garlic and rosemary just before the broth is key. This releases their essential oils and brings out the flavor. Finally, don’t forget to season generously with salt and pepper throughout cooking. Adding lemon juice at the end brightens the entire dish—taste and adjust accordingly!
How to Make White Bean and Rosemary Soup?
Ingredients You’ll Need:
For the Soup:
- 2 cups dried white beans (such as cannellini or great northern)
- 6 cups vegetable or chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary, plus more for garnish
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time plus around 1 to 1.5 hours of cooking time. If you are soaking dried beans overnight, add that time too! After cooking, you’ll have a delicious, warm soup to enjoy.
Step-by-Step Instructions:
1. Preparing the Beans:
If you are using dried white beans, start by soaking them overnight in plenty of water. This helps them cook better. The next day, drain and rinse the beans before you start cooking.
2. Cooking the Vegetables:
In a large pot, pour in the olive oil and heat it over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté the vegetables until they become soft, which takes about 5 to 7 minutes. Stir occasionally to avoid burning.
3. Adding Garlic and Rosemary:
Once the vegetables are softened, add the minced garlic and rosemary sprigs to the pot. Cook for another minute until you can smell the aroma of the garlic and rosemary—it’s delicious!
4. Adding Broth and Beans:
Now, it’s time to pour in the vegetable or chicken broth along with your soaked beans. Bring everything to a good boil, then reduce the heat and let it simmer. This should take about 1 to 1.5 hours, or until the beans are nice and tender.
5. Seasoning the Soup:
After the beans are tender, add the lemon juice and zest to brighten the flavor. Carefully taste the soup and add salt and pepper as you like. This is your chance to adjust the seasoning!
6. Blending (Optional):
If you prefer a creamier soup, use an immersion blender to blend a portion of the mixture. Just blend enough to make it creamy while leaving some whole beans for a nice texture. If you don’t have an immersion blender, carefully transfer a few cups to a regular blender, then return it to the pot.
7. Serving:
Finally, ladle the soup into bowls. For a beautiful presentation, garnish each bowl with fresh parsley and a sprig of rosemary. Serve it hot, and enjoy with some crusty bread or a nice side salad!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! If you’re short on time, you can substitute dried beans with canned ones. Use about 3-4 cups of canned white beans, rinsed and drained. Simply add them to the soup during the last 15-20 minutes of simmering to heat through.
How Do I Adjust the Consistency of the Soup?
If you prefer a thicker soup, blend more beans than suggested. Alternatively, if the soup is too thick, add a bit more broth or water until you reach your desired consistency. Remember to simmer briefly after adding to ensure everything is heated through.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to an airtight container or freezer-safe bags. Store for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove, adding a little broth if it’s too thick.
What Other Herbs Can I Use if I Don’t Have Rosemary?
No worries! If you’re out of rosemary, fresh thyme or sage would work beautifully as a substitute. You can use about 1-2 teaspoons of dried herbs as well, just adjust according to your taste preference.
