Creamy White Bean and Rosemary Soup in Just 30 Minutes

This White Bean and Rosemary Soup is a comforting hug in a bowl, perfect for busy weeknights with rich flavors and healthy ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive oil Use extra virgin for a fruity flavor.
1 cup Onions, diced Can substitute with shallots.
1 cup Carrots, diced Can be replaced with parsnips.
1 cup Celery, diced Substitute with fennel for a different twist.
3 cloves Garlic, chopped Use garlic powder if fresh is unavailable.

For the Herbal Essence

1 teaspoon Thyme, chopped Fresh or dried works.
2 teaspoons Rosemary, chopped Fresh is best, but dried works.

For Heat and Flavor

1 pinch Red pepper flakes Optional.
to taste Salt
to taste Pepper

For the Soup Body

4 cups Chicken or vegetable broth Homemade stock enhances flavor.
3 cans White beans, rinsed and drained Dried beans can be used if soaked beforehand.

For the Finishing Touches

1/4 cup Parmesan cheese, grated Use nutritional yeast for a vegan option.
2 tablespoons Lemon juice Use fresh lemon for the best flavor.
1 tablespoon Parsley, chopped Any soft herb can be substituted.

Equipment

large saucepan

Method

Preparation Steps

In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.
Add 1 cup of diced onions, 1 cup of diced carrots, and 1 cup of diced celery. Sauté for 5-7 minutes until soft.
Stir in 3 cloves of chopped garlic, 1 teaspoon of chopped thyme, and a pinch of red pepper flakes. Sauté for 1 minute until fragrant.
Pour in 4 cups of broth, 3 cans of white beans, and 2 teaspoons of chopped rosemary. Bring to a boil, then reduce to a simmer for 10 minutes.
Remove from heat and stir in 1/4 cup of grated Parmesan cheese until melted.
Add 2 tablespoons of fresh lemon juice and 1 tablespoon of chopped parsley. Stir well and season with salt and pepper.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for longer storage, up to 3 months. Reheat on the stovetop, adding broth if needed.

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