Hey y'all! If you're looking for something warm, hearty, and absolutely bursting with flavor, this Cozy Rosemary & Garlic White Bean Soup is the answer. It’s creamy yet dairy-free, loaded with earthy rosemary, aromatic garlic, and ultra-tender white beans—the perfect bowl for chilly nights, easy dinners, or make-ahead lunches. Snuggle up, grab a spoon, and let’s get cooking!
Why You'll Love This Cozy Rosemary & Garlic White Bean Soup
- Ultra-creamy texture without any dairy involved.
- Quick and easy—ready in about 40 minutes with minimal prep.
- Packed with plant-based protein and fiber for a filling meal.
- Freezer-friendly and great for meal-prepping ahead of a busy week.
- Warm, herby flavors pair well with tons of different toppings and sides!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
- ½ teaspoon dried thyme
- 3 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice (about half a lemon)
- Chopped fresh parsley for serving (optional)
- Crusty bread for dipping (optional)
How to Make Cozy Rosemary & Garlic White Bean Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 6-7 minutes, until softened and fragrant. Stir in the minced garlic, rosemary, and thyme, and cook for another 1-2 minutes until aromatic.
Step 2: Add Beans and Broth
Add the drained beans, vegetable broth, bay leaf, salt, and black pepper. Stir to combine. Bring to a gentle boil, then reduce the heat and let it simmer for 20 minutes, uncovered.
Step 3: Blend for Creaminess
Remove the bay leaf. Use an immersion blender to puree about half the soup in the pot to your desired consistency (or carefully transfer half to a blender, then return to the pot). The soup should be thick and creamy with some whole beans left for texture.
Step 4: Finish and Serve
Stir in the lemon juice for brightness. Taste and adjust the seasoning if needed. Ladle into bowls and garnish with fresh parsley if you like. Serve with crusty bread!
Notes
- If using dried beans, soak and cook 1 ½ cups dried white beans in advance.
- For a thinner soup, simply add more broth or water to reach your desired consistency.
- Fresh rosemary gives the brightest flavor, but dried works well in a pinch.
Make It Your Own: Variations
- Smoky Style: Add ½ teaspoon smoked paprika and a pinch of chili flakes for a smoky kick.
- Hearty Greens: Stir in 2 cups chopped kale or spinach during the last 5 minutes of cooking.
- Creamier Soup: Blend the entire batch for a silky-smooth, cream-style white bean soup.
Required Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Immersion blender (or countertop blender)
- Ladle
Storage Instructions
Let the soup cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if needed.
Serving Recommendations
- Serve with toasted crusty bread or rustic garlic focaccia.
- Add a sprinkle of extra fresh rosemary and black pepper for serving.
- Top each bowl with a drizzle of good olive oil for extra richness.
Pro Tips
- Use high-quality olive oil for best flavor and finish with a little extra when serving.
- Simmer gently to allow flavors to meld—don’t rush it!
- Blending just half the soup gives a perfect creamy-yet-chunky texture.
FAQ
1. Can I use dried beans instead of canned?
Yes! Soak and cook about 1 ½ cups dried white beans until tender. The soup will be even more flavorful.
2. Is this white bean soup vegan?
Absolutely—it's naturally vegan and dairy-free as written.
3. How can I make this soup even thicker?
For an even thicker consistency, blend more of the soup, simmer a few extra minutes, or mash some beans in the pot.
Total Time: 40 minutes (Prep: 10 minutes, Cook: 30 minutes)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
- ½ teaspoon dried thyme
- 3 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice (about half a lemon)
- Chopped fresh parsley for serving (optional)
- Crusty bread for dipping (optional)
Instructions
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1Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 6-7 minutes, until softened and fragrant. Stir in the minced garlic, rosemary, and thyme, and cook for another 1-2 minutes until aromatic.
-
2Add the drained beans, vegetable broth, bay leaf, salt, and black pepper. Stir to combine. Bring to a gentle boil, then reduce the heat and let it simmer for 20 minutes, uncovered.
-
3Remove the bay leaf. Use an immersion blender to puree about half the soup in the pot to your desired consistency (or carefully transfer half to a blender, then return to the pot). The soup should be thick and creamy with some whole beans left for texture.
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4Stir in the lemon juice for brightness. Taste and adjust the seasoning if needed. Ladle into bowls and garnish with fresh parsley if you like. Serve with crusty bread!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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