Creamy White Bean Rosemary (Printable)

Velvety soup with white beans, rosemary, and a touch of cream for comforting warmth anytime.

# 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 ounces each) cannellini or great northern beans, drained and rinsed
07 - 4 cups vegetable broth, gluten-free if required

→ Herbs & Seasoning

08 - 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
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; cook for 6 to 8 minutes until softened.
02 - Incorporate minced garlic and rosemary, cooking for 1 minute until fragrant.
03 - Stir in the beans, vegetable broth, bay leaf, salt, black pepper, and optional red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.
04 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy, or carefully blend in batches using a standard blender.
05 - Stir in cream and lemon juice. Heat gently for 2 to 3 minutes without boiling. Adjust seasoning as needed.
06 - Ladle the soup into bowls and garnish with a drizzle of olive oil and fresh rosemary if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering stock when you actually just opened a few cans and chopped some vegetables.
  • The rosemary makes the whole house smell like a quiet bistro in the countryside.
  • It comes together in under an hour and still feels like the kind of meal you serve to people you want to impress.
02 -
  • Don't skip rinsing the beans or the soup will taste tinny and cloudy from the canning liquid.
  • If you blend while the soup is too hot in a regular blender, the pressure can blow the lid off, so crack it and cover with a towel.
  • Add the lemon juice after blending or the acid can make the texture grainy instead of silky.
03 -
  • Use a good vegetable broth because it's half the soup, and a weak or overly salty one will flatten the whole thing.
  • Blend in stages if your pot is full so you don't splash hot soup everywhere and burn yourself.
  • Taste right before serving because the salt level can change as it simmers and the lemon brightness fades if it sits too long.

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