Name: Easy Rosemary Garlic White Bean Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 2 Tbsp olive oil; 4 cloves garlic, minced; 3 (15 oz) cans cannellini beans; 2 cups vegetable broth (or chicken broth); 1/2 tsp dried rosemary; 1/4 tsp dried thyme; 1 pinch crushed red pepper flakes; Freshly cracked black pepper, to taste; Salt, optional, to taste

Jump to Recipe· 4.2 from 1 review

I absolutely love how simple comfort food can come together with minimal effort, and this Easy Rosemary Garlic White Bean Soup Recipe is one of my all-time favorites for those cozy moments. It’s creamy, hearty, and bursting with fresh herb flavors that make every spoonful feel like a warm hug. I appreciate how quickly it comes together with pantry staples, yet it feels so gourmet and satisfying—perfect for a nourishing weeknight meal or a chilled day when you crave something soothing and flavorful.

Why You’ll Love This Easy Rosemary Garlic White Bean Soup Recipe

What makes this soup truly special for me is the wonderful blend of rosemary and garlic that elevates simple white beans into something so fragrant and delicious. The garlic adds a mellow pungency while the rosemary brings an earthy, piney note that dances across your taste buds. I love the way the soup is creamy without any cream, thanks to pureeing a portion of the beans, giving it a smooth texture that feels luxurious yet wholesome.

Besides the delightful flavor, I can’t say enough about how effortless this recipe is. It’s one of those dishes where I feel like I’m doing something fancy, but really, it’s driven by just a few easy steps. I often make this when I want to impress friends but don’t have all day to cook. It’s great for lunches, casual dinners, or even a starter for a holiday meal. Plus, it’s versatile enough to suit almost any occasion—comfort food that fits right in with both laid-back and special gatherings.

Ingredients You’ll Need

A silver metal pot filled with light creamy soup that has small white beans and green herb flakes mixed in, with a wooden spoon resting inside, the pot sitting on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Let’s talk about the magic behind this soup: the ingredients are straightforward but each one plays a crucial role in crafting the perfect balance of taste, texture, and aroma.

Olive oil: Provides a lovely richness and gently flavors the garlic as it sautés.
Garlic cloves: Freshly minced for that robust, aromatic foundation essential in this soup.
Cannellini beans: Three cans bring creaminess, protein, and a smooth texture once pureed.
Vegetable or chicken broth: Adds depth and a subtle savory background that ties everything together.
Dried rosemary: The star herb that infuses beautiful piney, woody notes with every bite.
Dried thyme: Adds a touch of delicate earthiness to complement the rosemary.
Crushed red pepper: Just a pinch to give a gentle heat that wakes up the flavors.
Freshly cracked black pepper: For brightness and a hint of spice finishing each spoonful.

Directions

Step 1: Start by pouring one can of cannellini beans, including the liquid, into a blender. Puree it until very smooth. This step is crucial to create the soup’s creamy base without adding cream. Meanwhile, drain the remaining two cans of beans and set them aside.

Step 2: Mince your garlic cloves finely, then add them to a soup pot with the olive oil. Sauté over medium heat for about one minute until the garlic is golden and fragrant but not browned—it’s all about coaxing out that wonderful aroma.

Step 3: Into the pot, add your pureed beans along with the two drained cans, vegetable or chicken broth, dried rosemary, dried thyme, crushed red pepper, and freshly cracked black pepper. Give everything a good stir so the flavors mingle beautifully.

Step 4: Cover the pot with a lid and increase the heat to medium-high to bring it to a boil. Once boiling, reduce the heat to medium-low, remove the lid, and let the soup simmer gently for 15 minutes. Stir occasionally to prevent sticking and encourage the flavors to deepen.

Step 5: After simmering, use a spoon or potato masher to slightly smash some of the beans. This thickens the soup more and adds to its body. Then, taste your creation and decide if it needs a pinch of salt, depending on your broth’s saltiness. Serve your soup piping hot, ideally paired with crusty bread for dipping—pure comfort in a bowl!

Servings and Timing

This recipe generously serves 4 people, making it perfect for a family meal or sharing with friends. The prep time is about 5 minutes, mostly for chopping garlic and preparing your ingredients. The cooking time, including sautéing and simmering, takes approximately 25 minutes. So overall, you’re looking at around 30 minutes from start to finish. No resting or cooling time is necessary, so it’s great for an immediate, satisfying meal whenever hunger strikes.

How to Serve This Easy Rosemary Garlic White Bean Soup Recipe

The image shows three white bowls of creamy white bean soup on a white marbled surface. Each bowl has a creamy, smooth soup base mixed with whole white beans spread evenly. Two slices of light brown toasted bread rest on the rim of the center bowl, positioned partly inside the soup. There is a black spoon placed inside the central bowl, leaning towards the right. The soup is topped with small black pepper specks and some green herb bits, giving subtle texture on the surface. Two bowls also have small pieces of golden-brown croutons scattered on top. The overall scene is bright, clean, and simple. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love to keep things rustic and cozy. A warm bowl with a drizzle of good-quality olive oil on top really enhances the flavors and adds a silky finish. I often sprinkle some freshly chopped parsley or a little grated Parmesan for a pop of color and a savory bite. Serving it alongside some crusty sourdough or garlic bread makes the meal feel lovingly complete.

For beverages, I find that a crisp white wine like Sauvignon Blanc or a light Pinot Grigio pairs beautifully, as their acidity balances the creamy richness of the soup. On chillier nights, a lightly spiced herbal tea or even a robust black tea works wonderfully if you prefer non-alcoholic options. This soup shines at family dinners and casual get-togethers alike and feels wonderfully indulgent for a weeknight meal when you want something straightforward yet special.

If you want to get creative with presentation, try serving it in small mugs or rustic bowls, especially for appetizers during a holiday party. Portion sizes around one and a half cups per person feel just right to warm everyone up without filling up too fast. I prefer to serve it hot to enjoy the full aroma of garlic and rosemary, but it’s delicious at room temperature as well if you want to make it ahead.

Variations

I love how flexible this Easy Rosemary Garlic White Bean Soup Recipe is. If you want to switch things up, try swapping the cannellini beans for great northern beans or navy beans—they offer a slightly different texture and taste but just as creamy. For a vegan version, just stick with vegetable broth and skip any cheese garnish, and you’ll get all the flavor without any animal products.

If you like extra flavor layers, adding a splash of lemon juice right at the end brightens the soup beautifully. For a bit of smoky warmth, sprinkle in some smoked paprika or toss some cooked pancetta or bacon before serving if you’re not keeping it vegetarian. Sometimes, I even roast the garlic before sautéing for a milder, sweeter garlic taste that transforms the entire soup.

In terms of cooking methods, I’ve found this soup comes together equally well in a slow cooker on low for a few hours, making it a great set-it-and-forget-it option. Just add everything except the pureed beans, then puree a portion of the final soup for creaminess. It’s a wonderful batch-cooking recipe, too, perfect for meal prep.

Storage and Reheating

Storing Leftovers

Any leftover soup I save always goes into airtight containers to keep it fresh and flavorful. Glass containers with tight-sealing lids are my favorite because they don’t retain smells, and you can easily see what’s inside. Stored in the fridge, the soup stays good for 3 to 4 days, giving me plenty of time to enjoy it again.

Freezing

This soup freezes very well, which makes it a lifesaver on busy weeks. I pour it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Labeling with the date helps keep track; it stays good frozen for up to 3 months. Just thaw it overnight in the fridge when you’re ready to eat.

Reheating

Reheating the soup gently on the stove over low to medium heat works best to keep its creamy texture intact. Stir frequently and add a splash of broth or water if it thickens too much. I avoid microwaving for long periods as it can separate textures slightly. For a little extra love, I sometimes add a drizzle of olive oil or a sprinkle of fresh herbs when warming it back up to brighten everything again.

FAQs

Can I use dried beans instead of canned for this soup?

Absolutely! Using dried beans works great but will require extra prep. Soak the beans overnight and boil them until tender before using. This adds time but can deepen flavor and reduce sodium. Just be sure to reserve some cooking liquid to add richness.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free broth. I always recommend checking your broth labels to ensure no hidden gluten, especially if you have sensitivities or celiac disease.

Can I make this soup in advance?

Definitely! In fact, the flavors develop wonderfully if you make it a day ahead. Just store it in the fridge overnight and reheat gently. It’s a perfect meal prep recipe to have ready for quick lunches or dinners.

What if I don’t have fresh rosemary—can I use dried?

Yes, dried rosemary actually works beautifully in this recipe. Use about half the quantity of fresh rosemary because dried herbs are more concentrated. This recipe calls for dried rosemary, making it easy to prepare anytime.

How can I make the soup thicker if I prefer?

If you want a thicker consistency, puree a bit more of the beans or mash some of the whole beans after cooking, as suggested in the recipe. You can also simmer it a bit longer uncovered to reduce the liquid, but be careful not to overdo it or the soup may dry out.

Conclusion

I really hope you give this Easy Rosemary Garlic White Bean Soup Recipe a try because it has such a special way of making simple ingredients feel comforting and luxurious. It’s quick to make, packed with flavor, and perfect for so many occasions. Trust me, once you have this bowl of warmth in front of you, it’ll become one of your go-to recipes whenever you want something hearty, nourishing, and utterly delicious.