Flavorful White Bean and Rosemary Soup
This Flavorful White Bean and Rosemary Soup is the kind of cozy dish you’ll want to curl up with. It’s loaded with creamy cannellini beans, fresh rosemary, and veggies that all come together in this super flavorful broth, thanks to a little splash of white wine. It’s hearty enough to fill you up but still light, so you don’t feel stuffed. And that hit of lemon at the end? It’s like a bright, fresh kick that just brings everything together. Plus, it’s ready in about an hour—perfect for when you need something quick but still feel like you’ve made something special!
4 Servings
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
Making this Flavorful White Bean and Rosemary Soup gluten-free is super easy! Just make sure the vegetable broth you’re using is certified gluten-free (some brands sneak in gluten as a thickener). And if you’re planning to serve it with bread for dipping, simply opt for your favorite gluten-free loaf. Everything else in the recipe is naturally gluten-free, so no need for any major swaps—just a little label-checking, and you’re good to go. It’s still the same comforting, flavorful soup without any gluten worries!