30 Minute Rosemary White Bean Soup Recipe

Turn canned cannellini beans into a creamy soup flavored with rosemary and garlic. Jump to the 30 Minute Rosemary White Bean Soup Recipe or read on to see our tips for making it.

30 Minute Rosemary White Bean Soup Recipe

I love how quick and easy this white bean soup is. You go from cans to a creamy luxurious soup in minutes. It is perfect served with toasted bread for dipping.

After blending the soup, we stir in a little cream to make it extra creamy. You can leave it out or swap for a non-dairy option (my favorite being unsweetened cashew milk).

Easy Three-Ingredient Tomato SoupYOU MAY ALSO LIKE: You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe.

How to Make Soup with White Beans, Rosemary and Garlic

Recipe updated, originally posted July 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

30 Minute Rosemary White Bean Soup Recipe

  • PREP
  • COOK
  • TOTAL

To make this soup vegan, use a rich vegetable stock in place of the chicken stock and use unsweetened non-dairy milk in place of the cream to add an extra bit of creaminess at the end of cooking.

Makes 3 to 4 servings

You Will Need

2 tablespoons extra-virgin olive oil

1 medium onion, chopped (about 2/3 cup)

1 garlic clove, minced

1/8 to 1/4 teaspoons crushed red pepper flakes, depending on preferred spice level

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

2 cans cannellini beans (white kidney beans), drained and rinsed or 3 cups home cooked beans

4 cups chicken or vegetable stock, see our homemade chicken stock recipe

Salt and fresh ground black pepper

2 to 4 tablespoons cream or substitute unsweetened cashew or almond milk, optional

Baguette, sliced and toasted for serving

Directions

    Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, red pepper flakes and rosemary then cook for 1 minute.

    Add the beans, chicken stock, 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.

    Remove the pot from the heat and use an immersion blender to blend until smooth (or use regular blender). Taste the soup and adjust with more salt and/or pepper. For a creamier soup, stir in a little cream or non-dairy milk.

Adam and Joanne's Tips

  • A note about blending: You can use an immersion blender or regular blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

8 comments… Leave a Comment
  • Brian March 13, 2017, 8:20 pm

    This looks like a nice soup recipe, thanks for sharing. But, am I missing something? You’ve mentioned ketchup in the blending directions. I don’t see anything about ketchup in the ingredients or instructions.

    Reply
    • Adam March 13, 2017, 8:58 pm

      Hi Brian, that was our mistake. Instead of ketchup it should have said soup. This has been fixed. There is definitely no ketchup in this recipe 🙂

      Reply
      • Brian March 13, 2017, 9:29 pm

        OK, thanks. I wasn’t sure if ketchup was a side option that didn’t get included in the description. Thanks again.

        Reply
  • Katie December 14, 2015, 4:24 pm

    I just had my wisdom teeth taken out and I was looking for pureed soups to eat. I am glad I stumbled across this recipe. It was easy and delicious. I am a vegetarian and used veggie broth instead of chicken and was out of rosemary. Other than that, followed the directions. Perfect and such a nice break from applesauce and pudding! Thanks for the great recipe.

    Reply
  • Mike January 29, 2014, 7:33 pm

    Made this tonight for wife and 6 year old. Both loved it!

    Reply
  • sarah @ syrupandhoney July 8, 2010, 9:58 am

    In my opinion, a splash of cream is never “optional” 😉 I love beans so much. I usually recommend cooking your own dried beans because the texture and flavor is superior to canned, but I would give canned a go in a recipe like this where initial texture isn’t a concern.

    Reply
  • Eliana July 8, 2010, 9:14 am

    WOW. This soup looks so comforting and easy to prepare during these dog days of summer.

    Reply
  • Wendi @ Bon Appetit Hon July 7, 2010, 6:03 pm

    Great photo. White beans and I don’t see eye to eye but your picture makes the soup look lovely.

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: