Name: White Bean and Rosemary Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 cup onion, diced; 1 cup carrots, diced; 1 cup celery, diced; 3 cloves garlic, chopped; 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried); 1 pinch red pepper flakes (optional); 4 cups chicken broth (or vegetable broth); 3 (14.5 ounce) cans white beans, rinsed and drained; 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried); 1/4 cup Parmigiano Reggiano, grated; 2 tablespoons lemon juice; 1 tablespoon parsley, chopped; Salt and pepper to taste

Jump to Recipe

White Bean and Rosemary Soup brings together creamy beans, fragrant herbs, and bright lemon for a bowl that feels nourishing yet light. This rustic favorite delivers deep flavor in just 30 minutes, making it ideal for busy weeknights or relaxed weekends. With tender vegetables and a savory broth, this soup captures everything you expect from a creamy bean soup without feeling heavy. Whether you crave a cozy dinner or a wholesome lunch, this healthy winter soup offers comfort with every spoonful.

Story

I first made White Bean and Rosemary Soup on a cold evening when I wanted something hearty yet refreshing. The combination of white beans and rosemary immediately filled the kitchen with a warm, woodsy aroma. Over time, this White Bean and Rosemary Soup became a staple because it balances richness with brightness from fresh lemon juice.

What makes White Bean and Rosemary Soup stand out is its simplicity. You sauté a few vegetables, add broth and beans, then finish with herbs and cheese. The result tastes like a rustic italian soup simmered for hours, even though it comes together quickly. Because it uses pantry staples, this White Bean and Rosemary Soup works anytime you need reliable comfort in a bowl.

Ingredients

2 tablespoons olive oil
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, chopped
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
1 pinch red pepper flakes (optional)
4 cups chicken broth (or vegetable broth for a vegetarian version)
3 (14.5-ounce) cans white beans, rinsed and drained
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
¼ cup Parmigiano Reggiano (Parmesan cheese), grated
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by dicing the onion, carrots, and celery into evenly sized pieces so they cook at the same rate. Mince the garlic and finely chop the rosemary and parsley. Rinse and drain the white beans thoroughly to remove excess starch and sodium. Measure the broth, cheese, and lemon juice before you begin cooking to keep the process smooth and organized.

Cooking Instructions

Heat olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery, then cook for 5 to 7 minutes until the vegetables soften and release their aroma. Stir in the garlic, thyme, and red pepper flakes, and cook for about one minute until fragrant. Pour in the broth, add the white beans and rosemary, then bring the mixture to a boil. Reduce the heat and let the soup simmer for 10 minutes. Turn off the heat, stir in the grated cheese until it melts, then add lemon juice and parsley. Season with salt and black pepper to taste before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the vegetable sauté step because properly softened onions, carrots, and celery build the base flavor. Avoid adding lemon juice too early since prolonged heat dulls its brightness. Also, refrain from oversalting at the beginning because broth and cheese already contain sodium. Taste and adjust seasoning at the end for balance.

Pro Tips for Better Flavor

For a thicker creamy bean soup, blend one cup of beans and stir them back into the pot. If you prefer a deeper flavor, add a Parmesan rind while the soup simmers and remove it before serving. Fresh rosemary provides the most vibrant flavor, but dried rosemary works well when used sparingly. For a heartier variation, stir in spinach or kale during the final minutes of cooking to transform this into a satisfying vegetarian comfort soup.

Serving and Storage

How to Serve

Serve White Bean and Rosemary Soup hot with crusty bread for dipping. A drizzle of olive oil and extra grated Parmesan on top adds richness. Because the broth carries an herb infused broth quality, this soup pairs beautifully with a simple green salad. You can also serve it as a starter before pasta or roasted chicken for a complete meal.

How to Store Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to four days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it thickens. You can freeze portions for up to three months, although the texture may thicken slightly after thawing.

Conclusion

White Bean and Rosemary Soup proves that simple ingredients create memorable flavor. With creamy beans, tender vegetables, and bright lemon, this quick recipe delivers comfort without heaviness. Make it once, and it will likely become your go-to soup whenever you crave something warm and nourishing.

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Frequently Asked Questions

Can I make White Bean and Rosemary Soup vegetarian?

Yes. Replace chicken broth with vegetable broth to create a fully vegetarian version. The flavor remains rich and satisfying, especially when you keep the rosemary and Parmesan for depth.

Can I use dried beans instead of canned beans?

Absolutely. Cook dried white beans separately until tender before adding them to the soup. Use about 4½ cups of cooked beans to replace the canned beans in this recipe.

How can I make the soup thicker?

Blend part of the beans with a ladle of broth, then stir the puree back into the pot. This method thickens the soup naturally while maintaining its wholesome texture.