Flavorful White Bean and Rosemary Soup – This Flavorful White Bean and Rosemary Soup is the perfect cozy meal for when you want something comforting but still healthy. It’s loaded with tender cannellini beans, fresh rosemary, and a bunch of veggies, all simmered in a rich, savory broth. And guess what? It only takes about an hour to make! Simple, hearty, and full of flavor—what more could you ask for?
So, the first time I made this soup, it was one of those “I need to use up what’s in the pantry” moments. You know those days, right? I had a few cans of beans, some leftover rosemary from another recipe, and I figured, why not try a soup? My husband wasn’t exactly excited about it—he’s more into meaty dishes—but after one spoonful, he was hooked. My kid even went back for seconds! Now, it’s become one of those weeknight staples that we look forward to, especially when we need something filling but don’t want to spend hours cooking. It’s funny how the simplest recipes sometimes become the favorites, isn’t it?
What makes this Flavorful White Bean and Rosemary Soup truly special?
This soup is like the best of both worlds—comforting and nourishing all at once. The beans make it creamy without needing any dairy, and the rosemary adds this beautiful, fragrant touch that elevates everything. Plus, the splash of white wine in the broth? It gives it that depth of flavor that makes you feel like you’re eating something much fancier than a simple bean soup. It’s the kind of dish that makes you slow down and savor each bite. And trust me, it’s even better with a slice of warm, crusty bread to dip into that velvety broth. You’ll love it from the first spoonful!
What You Need To Make This Flavorful White Bean and Rosemary Soup Recipe?
Olive Oil: This is your base for getting everything started. A good quality olive oil will add a nice, subtle richness to the soup. If you don’t have olive oil, you could swap it with butter, but the oil keeps it light and fresh.
Onion, Celery, and Carrots: These three are your classic soup base. The onion gives sweetness, the celery brings freshness, and the carrots add a touch of natural sweetness. It’s like the trio you didn’t know you needed in every soup, but trust me, they work together perfectly.
Garlic: Four cloves might seem like a lot, but it’s really not. Once it softens and cooks down, it adds this warm, almost nutty flavor that just makes everything taste better. I mean, can you really go wrong with garlic?
White Wine: The wine adds a bit of depth and sophistication. Don’t worry, the alcohol cooks off, but it leaves behind this lovely flavor. If you’re not a wine person, no biggie—you can totally swap it out for more broth or water. But, if you have it, the wine really adds something special.
Rosemary: Fresh rosemary is where the magic happens. It’s fragrant and earthy, and it just pairs so perfectly with the beans. If you don’t have fresh, dried rosemary works too, just use less—about half the amount since it’s stronger.
Cannellini Beans: These beans are creamy and mild, and they’re the star of the show here. They break down a little during cooking, which makes the soup extra velvety without needing any cream. You could use other white beans, but cannellini really hit the mark for that perfect texture.
Vegetable Broth: A good broth is key for flavor. I usually go with a low-sodium veggie broth so I can control the saltiness. If you’re in a pinch, chicken broth works too, but the veggie version keeps it light and fresh.
Lemon Juice: A little squeeze of lemon at the end brightens everything up. It’s like that final touch that makes all the flavors pop. You don’t need much, but it makes a huge difference!
Steps To Make Flavorful White Bean and Rosemary Soup:
Start with the basics: Heat up your olive oil in a big pot over medium heat. Once it’s nice and warm, toss in the diced onion, celery, and carrots. Let them cook for about 10 minutes, stirring every so often. You want them to soften up and get a little color—this is where the flavor starts to build!
Add the garlic: Throw in the minced garlic and let it cook for about a minute. You’ll know it’s ready when your kitchen smells amazing (because when doesn’t garlic smell amazing, right?).
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Time for the wine and rosemary: Pour in the white wine and stir in that fresh rosemary. Turn the heat up a bit and bring it to a simmer. Let it cook for about 4 minutes until the wine reduces by about half. This is going to give the soup a nice depth of flavor.
Beans and broth: Now, stir in the cannellini beans and pour in the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for about 30 minutes. Give it a stir every now and then. If the liquid reduces too much, just add a splash more broth or even water.
Blend it up: Once the veggies are super soft, it’s time to blend. You can use an immersion blender right in the pot or transfer about half the soup to a blender or food processor. Blend it up until smooth, then pour it back into the pot. This will make the soup nice and creamy while keeping some texture.
Finishing touches: Stir in the lemon juice and season with salt and pepper. Taste it—does it need more salt? Pepper? Adjust as needed. If it’s too thick, feel free to add a little more broth to thin it out.
Serve: Ladle the soup into bowls and enjoy! It’s perfect on its own, but if you’ve got some crusty bread, now’s the time to break it out for dipping.
Tip:
Here’s a little trick to take this Flavorful White Bean and Rosemary Soup to the next level: let it sit! If you’ve got the time, make it a few hours ahead or even the day before. I know, I know, it’s hard to wait when your kitchen smells so good, but trust me. As the soup sits, the flavors deepen, and that rosemary really works its magic. It’s one of those dishes that actually tastes better the next day—so if you’re prepping for a busy week, this is the perfect make-ahead meal. Just store it in the fridge, and when you reheat, you may want to add a splash of extra broth if it thickens up too much. And hey, don’t forget to keep some crusty bread handy for that perfect dunk!
Frequently Asked Questions:
Can I use dried rosemary instead of fresh?
Absolutely! If you’re using dried rosemary, just cut the amount in half. Dried herbs are more concentrated than fresh, so you don’t need as much. Fresh rosemary does add a beautiful, earthy aroma, but if dried is what you have, it’ll still taste fantastic.
Can I freeze this soup?
Yes! This soup freezes really well. Just let it cool completely before transferring it to an airtight container. It’ll keep in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight and reheat it gently on the stove. You might want to add a little broth or water when reheating to adjust the consistency.
What can I use instead of white wine?
No problem if you don’t want to use wine! You can swap it for extra vegetable broth or even water. The wine adds a nice depth of flavor, but the soup will still taste delicious without it. You could also try a splash of white wine vinegar or lemon juice for a little tang if you like!
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Flavorful White Bean and Rosemary Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- ¾ c diced celery about 2 stalks
- ¾ c diced carrots about 2 medium carrots
- 4 cloves garlic minced
- ½ c dry white wine
- 2 tbsp fresh rosemary finely chopped
- 3 14 oz or 400 g cans cannellini beans, drained and rinsed
- 2 c vegetable broth plus more if you need it
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Go ahead and heat up a bit of olive oil in a big pot over medium heat. Once it’s hot, toss in your diced onion, celery, and carrots. Let them cook for about 10 minutes, stirring every now and then, until they soften up.
- Next, add in the minced garlic and let it cook for about a minute—just until it smells amazing.
- Now, pour in the white wine and stir in the chopped rosemary. Turn up the heat a bit to bring it to a simmer, then lower the heat and let the wine cook down for about 4 minutes until it’s reduced by about half.
- Add the cannellini beans and vegetable broth, then turn the heat up again to bring it all to a boil. Once it’s bubbling, lower the heat and let the soup simmer for around 30 minutes. Give it a stir every so often, and if it looks like it’s getting too thick, just add a little more broth or water.
- After the veggies are soft and the soup has come together, take the pot off the heat. Blend about half of the soup—it’s up to you how smooth or chunky you want it. You can use an immersion blender, or transfer it in batches to a regular blender, then pour it back into the pot.
- If the soup needs to be reheated, just warm it up on the stove. You can also adjust the thickness with a bit more broth if needed.
- Finally, stir in the lemon juice, then season the soup with salt and pepper to your taste. Ladle it into bowls and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
