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White Bean and Rosemary Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/white-bean-and-rosemary-soup-recipe/