Creamy White Bean Rosemary (Printable)

A velvety blend of white beans, rosemary, and fresh vegetables perfect for a warming dish any season.

# What you'll need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced

→ Beans & Broth

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
07 - 4 cups vegetable broth (gluten-free if needed)

→ Herbs & Seasoning

08 - 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
09 - 1 bay leaf
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes (optional)

→ To Finish

13 - 1/2 cup heavy cream or unsweetened plant-based cream
14 - 1 tablespoon lemon juice
15 - Extra olive oil and fresh rosemary (for garnish, optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, and sauté for 6-8 minutes until softened.
02 - Incorporate minced garlic and rosemary, cooking for 1 minute until fragrant.
03 - Add beans, vegetable broth, bay leaf, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to simmer for 20 minutes.
04 - Remove bay leaf. Purée the soup until smooth and creamy using an immersion blender or by carefully blending in batches.
05 - Stir in cream and lemon juice. Warm gently for 2-3 minutes without boiling. Adjust seasoning to taste.
06 - Ladle soup into bowls. Optionally, drizzle with olive oil and sprinkle with fresh rosemary.

# Expert Suggestions:

01 -
  • It tastes like you simmered it all day, but it only takes 50 minutes from start to finish.
  • The rosemary fills your kitchen with a scent so comforting, people will wander in asking whats cooking.
  • Its naturally hearty and satisfying without feeling heavy, and you can make it vegan with one simple swap.
02 -
  • Dont skip rinsing the beans, the canning liquid can make the soup taste tinny and dull.
  • If your soup is too thick after blending, thin it with a splash of broth or water until it reaches the consistency you love.
  • Taste before serving and add more salt or lemon, beans absorb a lot of seasoning and you want every spoonful to sing.
03 -
  • Toast the rosemary in the oil for a few seconds before adding the vegetables, it releases even more fragrance and flavor.
  • If you prefer a chunkier texture, blend only half the soup and stir it back into the pot for a rustic, hearty consistency.
  • A drizzle of good olive oil at the end isnt just for looks, it adds a silky finish and a peppery note that ties everything together.

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