Cozy Rosemary Garlic White Bean Soup (Print Version)

A comforting Mediterranean soup with creamy white beans, fresh rosemary, and aromatic garlic. Perfect for chilly days.

# What You Need:

→ Vegetables & Aromatics

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 4 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced

→ Beans & Broth

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
07 - 4 cups low-sodium vegetable broth

→ Herbs & Seasoning

08 - 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
09 - 1 bay leaf
10 - 1 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper

→ Optional Finish

12 - 1 tablespoon lemon juice
13 - Fresh parsley, chopped, for garnish
14 - Crusty bread, to serve

# How to Prepare:

01 - Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
02 - Stir in the garlic, carrots, and celery. Sauté for 5 minutes, until vegetables start to soften.
03 - Add the beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Bring to a gentle boil.
04 - Reduce heat to low, cover, and simmer for 20 minutes, allowing flavors to meld.
05 - Remove and discard the bay leaf and rosemary sprigs.
06 - For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans whole.
07 - Stir in lemon juice, taste, and adjust seasoning as needed.
08 - Serve hot, garnished with fresh parsley and accompanied by crusty bread if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The ingredients are humble and inexpensive yet deliver something deeply satisfying
  • Leftovers actually taste better the next day as the flavors continue to develop
02 -
  • The soup will thicken considerably in the refrigerator, so thin with extra broth when reheating leftovers
  • Fresh rosemary makes a huge difference here, but dried works in a pinch
  • Using an immersion blender just for a few quick pulses creates the best texture
03 -
  • A swirl of good olive oil just before serving makes everything taste restaurant quality
  • Minced garlic should be added after the onions have softened so it does not burn and turn bitter

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