Description
This Easy Rosemary Garlic White Bean Soup is a comforting, creamy, and flavorful dish ready in just 30 minutes. Made with cannellini beans, aromatic garlic, fragrant rosemary, and thyme, this hearty soup is perfect for a quick lunch or dinner. The recipe blends purity and texture by combining puréed and whole beans, creating a thick and satisfying consistency without any heavy cream. Serve it hot with crusty bread for dipping to enjoy a delightful and wholesome meal.
Ingredients
Soup 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
Instructions
- Prepare Beans: Pour one entire 15 oz can of cannellini beans, including the liquid, into a blender and purée until smooth. Drain the other two cans of beans and set aside.
- Sauté Garlic: Mince the garlic cloves. In a soup pot, heat 2 tablespoons of olive oil over medium heat, then add the minced garlic. Sauté for about one minute until the garlic is very fragrant but not browned.
- Combine Ingredients: Add the puréed beans, the two drained cans of whole beans, 2 cups of vegetable or chicken broth, 1/2 teaspoon dried rosemary, 1/4 teaspoon dried thyme, a pinch of crushed red pepper flakes, and freshly cracked black pepper to taste into the pot. Stir well to combine all ingredients.
- Simmer Soup: Cover the pot with a lid and increase heat to medium-high to bring the soup 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 promote blending of flavors.
- Thicken and Season: After simmering, use a spoon to lightly smash some of the whole beans to thicken the soup to your desired consistency. Taste the soup and add salt if necessary, depending on the saltiness of your broth. Serve the soup hot, ideally accompanied by crusty bread for dipping.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Adjust crushed red pepper flakes to your preferred spice level.
- If you prefer a thinner soup, add additional broth or water during simmering.
- This soup stores well in the refrigerator for up to 3 days and also freezes nicely.
- For a dairy-free and vegan version, ensure vegetable broth is used and no animal-based toppings are added.
