Soup holds a special place in my heart. It’s more than just a dish; it’s comfort food, especially during those chilly days. What I love the most is the endless versatility. From clear broths to chunky stews, there’s a soup for every mood. This White Bean Soup with Rosemary is my go-to when I’m looking for something both hearty and healthy. It’s packed with veggies and full of flavors. The perfect blend of creaminess from the beans and that earthy touch from rosemary. And, like any other soup, it pairs perfectly with a slice of crusty sourdough. If you’re a soup lover like me, this one’s certain to become a staple in your kitchen.
Jump to Recipe
The Vegetables
- 2 medium onions (350 grams)
- 10 garlic cloves (60 grams)
- 2 celery stalks (190 grams)
- 2 medium carrots or 3 small carrots (300 grams)
- 3 stalks of rosemary
- 100 grams spinach, roughly chopped
- 1/4 cup chopped parsley
Other Ingredients
- 3-4 cups vegetable broth (this will depend on how thick you want your soup)
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 tablespoon olive oil
The Perfect Consistency for this White Bean Soup with Rosemary
When it’s time to perfect the soup’s creaminess, you have a few options:
- Bean Blend Method: For a velvety backdrop that lets the vegetable chunks intact, blend half of the beans with two cups of the soup’s broth before stirring the purée back into the pot.
- Quick Immersion Method: This is perfect if you’re short on time. Just use an immersion blender directly in the pot, giving it a few brief whirls until you reach your desired level of creaminess.
- The Creamiest Method: My go-to for the ultimate creamy texture involves a bit more finesse. Before you add the spinach, remove two or three cups of the soup, whip it up in a stand blender, then pour it back in. This method gives it a more lusciously creamy soup that I love.
Meal Prepping
Isn’t it great when your meal prep game is so on point that today’s soup becomes tomorrow’s ‘wow, this is even better’? That’s what happens with this White Bean Soup with Rosemary—flavors mingle overnight, making leftovers something to look forward to. I even love it two days after. It holds really well in the refrigerator for 3 days.
Freezing and Defrosting
This is a great soup to freeze. I like freezing in single-serving containers. It can stay in the freezer for up to three months. Meaning you’ll always have a quick dinner ready to go. To defrost, just leave it out on the countertop for around 5 hours to allow it to naturally defrost, or place it in the microwave if you’re on the go.
If You’re a Soup Lover, Check Out These Other Recipes:
Yellow Lentil and Zucchini Soup with Coconut Milk
White Bean Soup with Rosemary
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes288
kcalIngredients
2 medium onions (350 grams)
10 garlic cloves (60 grams)
1 tablespoon olive oil
2 celery stalks (190 grams)
2 carrots (300 grams)
3 cans of cannellini beans (720 grams), drained and rinsed
3-4 cups vegetable broth
3 large stalks of rosemary (whole, do not chop)
4 cups spinach, roughly chopped (120 grams)
1/4 cup chopped parsley
1 teaspoon black pepper
1 teaspoon chili flakes
Juice of one lemon (optional)
Directions
- Dice the onions, carrots, and celery into small, uniform pieces.
Roughly chop the spinach into small pieces.
Crush or mince the garlic. - Heat the olive oil in a large pot over medium heat.
Add the diced onions, minced garlic, carrots, and celery to the pot.
Sauté for 5 minutes until they start to soften. - Add the whole rosemary stalks and 3 cups of the vegetable broth to the pot. Reserve the remaining cup of broth.
Reduce the heat to low and let it simmer for 20 minutes. - If the veggies are almost tender, add the rinsed and drained cannellini beans to the pot.
Allow the soup to simmer for another 5 minutes. - Remove the rosemary stalks from the pot and discard them.
Carefully take out 3 cups of the soup and place it into a blender.
Blend until smooth and creamy, then return the blended soup to the pot. - Stir in the black pepper and chili flakes.
Add the chopped spinach to the pot and mix gently. - If necessary, adjust the soup’s consistency by stirring in the reserved cup of broth to your liking, making it as thick or as thin as you prefer.
- Turn off the heat and sprinkle chopped parsley on top.
- Optional: Upon serving, squeeze some lemon juice over each bowl of soup for added zest.
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories288
- % Daily Value *
- Total Fat
3.5g
6%
- Total Carbohydrate
49g
17%
- Dietary Fiber 12.5g 50%
- Sugars 6.7g
- Protein 13.5g 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.