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.
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).
YOU 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.
For more meatless recipes, take a look at our Guilt-Free Zucchini Noodles Pasta, our Fresh Vegetable Lasagna and this Creamy Vegetable Soup and this Easy Kale and Bean Salad Recipe with Tahini Dressing and Walnuts.
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!
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
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.
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
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
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).