30 Minute Rosemary White Bean Soup Recipe
- PREP 5min
- COOK 25min
- TOTAL 30min
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
4 cups chicken or vegetable stock, see our homemade chicken stock recipe and homemade veggie stock
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