White Bean and Rosemary Soup Recipe

Introduction

This White Bean and Rosemary Soup is a comforting, nourishing dish perfect for any season. It’s packed with tender vegetables, creamy beans, and the fragrant aroma of fresh herbs, making it both simple and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 cup onions, 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 (parmesan cheese), grated
• 2 tablespoons lemon juice
• 1 tablespoon parsley, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium-high heat. Add the onions, carrots, and celery, and cook until they are tender, about 5 to 7 minutes.
2. Step 2: Stir in the garlic, thyme, and red pepper flakes (if using), cooking for about one minute until fragrant.
3. Step 3: Pour in the broth, add the rinsed white beans and rosemary, then bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
4. Step 4: Turn off the heat, stir in the grated parmigiano reggiano, and allow it to melt into the soup.
5. Step 5: Add the lemon juice and chopped parsley, then season the soup with salt and pepper to taste before serving.

Tips & Variations

• For a creamier texture, blend part of the soup before adding the cheese.
• Use vegetable broth to keep the soup vegetarian.
• Add a splash of white wine with the broth for extra depth of flavor.
• Garnish with extra parmigiano and fresh rosemary for a beautiful presentation.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans thoroughly before adding them to the soup to ensure they are tender.

Is this soup suitable for vegans?

To make this soup vegan, use vegetable broth and omit the parmesan cheese or replace it with a vegan cheese alternative.

White Bean and Rosemary Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

This hearty White Bean and Rosemary Soup is a comforting and flavorful dish perfect for any season. Loaded with tender white beans, fresh vegetables, and aromatic herbs like rosemary and thyme, it combines wholesome ingredients for a satisfying meal. Finished with a touch of Parmesan cheese and a splash of lemon juice, this soup offers a bright and savory balance that’s delicious and nutritious.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 cup onions, 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)
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon parsley, chopped

Liquids and Broths

• 2 tablespoons olive oil
• 4 cups chicken broth (or vegetable broth)
• 2 tablespoons lemon juice

Beans and Cheese

• 3 (14.5 ounce) cans white beans, rinsed and drained
• 1/4 cup parmigiano reggiano (parmesan cheese), grated

Seasoning

• Salt and pepper to taste

Instructions

1. Sauté Vegetables: Heat the olive oil in a large saucepan over medium-high heat. Add the diced onions, carrots, and celery and cook, stirring occasionally, until the vegetables become tender and translucent, about 5 to 7 minutes.
2. Add Aromatics: Stir in the chopped garlic, fresh thyme (or dried thyme), and red pepper flakes if using. Cook for about 1 minute until fragrant, being careful not to let the garlic burn.
3. Combine Liquids and Beans: Pour in the chicken or vegetable broth, add the rinsed and drained white beans, and sprinkle in the chopped rosemary. Bring the mixture to a boil over high heat.
4. Simmer Soup: Once boiling, reduce heat to low and let the soup simmer gently for 10 minutes to allow flavors to meld and vegetables to soften further.
5. Add Cheese: Turn off the heat, then stir in the grated parmigiano reggiano, allowing it to melt smoothly into the soup, enhancing richness and depth of flavor.
6. Finish and Season: Add the lemon juice and chopped parsley to brighten the taste. Season with salt and freshly ground black pepper to your liking. Stir well and serve hot.

Notes

• You can substitute vegetable broth for a vegetarian or vegan version (omit cheese or replace with a vegan alternative).
• Red pepper flakes add a gentle heat; omit if you prefer a milder taste.
• For creamier texture, use an immersion blender to partially blend the soup before adding cheese.
• Fresh herbs give the best flavor but dried can be used in reduced amounts.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: white bean soup, rosemary soup, easy soup recipe, healthy soup, Italian soup, bean soup, vegetarian soup