Print

White Bean Rosemary Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 50 reviews

A comforting and flavorful White Bean and Rosemary Soup that combines creamy white beans with fresh rosemary, thyme, and garlic in a savory broth, topped with parmigiano reggiano and a splash of lemon juice for brightness. Perfect for a cozy meal any time of year.

Ingredients

Vegetables

  • 1 cup onions, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 cloves garlic, chopped

Herbs and Spices

  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 pinch red pepper flakes (optional)
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste

Liquids and Oils

  • 2 tablespoons olive oil
  • 4 cups chicken broth (or vegetable broth)
  • 2 tablespoons lemon juice

Other

  • 3 (14.5 ounce) cans white beans, rinsed and drained
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated

Instructions

  1. Heat the olive oil: In a large pot or Dutch oven over medium heat, warm the olive oil until shimmering to prepare for sautéing the aromatics.
  2. Sauté vegetables: Add the diced onions, carrots, and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
  3. Add garlic and herbs: Stir in the chopped garlic, fresh thyme, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
  4. Pour in broth and beans: Add the chicken or vegetable broth along with the rinsed and drained white beans into the pot. Stir to combine all ingredients.
  5. Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for about 15 minutes. This allows the flavors to meld and the soup to thicken slightly.
  6. Season and add rosemary: Stir in the chopped fresh rosemary, and add salt and pepper to taste. Adjust seasoning as needed.
  7. Finish with cheese and lemon: Remove the pot from heat. Stir in the grated parmigiano reggiano and lemon juice to add richness and brightness.
  8. Garnish and serve: Ladle the soup into bowls and sprinkle with chopped parsley before serving warm.

Notes

  • You can substitute vegetable broth to make this soup vegetarian.
  • For a creamier texture, blend a portion of the soup and then stir it back in.
  • Adjust the amount of red pepper flakes based on your heat preference.
  • Leftovers keep well refrigerated for up to 4 days and also freeze well.

Find it online: https://mealoria.com/white-bean-rosemary-soup-recipe/