Creamy White Bean and Rosemary Soup

Name: Creamy White Bean and Rosemary Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons extra-virgin olive oil, plus 1 to 2 teaspoons more per bowl for serving, if desired; 1 large yellow onion, finely diced, about 1 1/2 cups; 2 medium carrots, peeled or scrubbed and diced, about 1 cup; 2 celery stalks, diced, about 3/4 cup; 5 garlic cloves, minced; 2 tablespoons finely chopped fresh rosemary; 1 small fresh rosemary sprig; 1/4 teaspoon crushed red pepper flakes, optional; 3 cans cannellini beans or great northern beans, 15 ounces each, drained and rinsed; 4 cups low-sodium vegetable broth; 1 cup water, plus more as needed to thin; 1 bay leaf; 1 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; Extra-virgin olive oil, for drizzling; Optional: toasted rustic bread or grilled sourdough, for serving

Imperial May 19, 2026May 19, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Quick Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
5 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary, plus 1 small sprig
1/4 teaspoon crushed red pepper flakes, optional
3 cans cannellini beans or great northern beans, 15 ounces each, drained and rinsed
4 cups low-sodium vegetable broth
1 cup water
1 bay leaf
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, for serving

Do This

1. Warm olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 8 minutes.
2. Stir in garlic, chopped rosemary, and optional red pepper flakes; cook for 1 minute.
3. Add beans, broth, water, bay leaf, rosemary sprig, salt, and pepper.
4. Bring to a gentle boil, then simmer uncovered for 20 minutes, keeping the soup around 195°F to 205°F.
5. Remove bay leaf and rosemary sprig, then blend about one-third of the soup until creamy.
6. Stir in lemon juice, adjust salt and pepper, and simmer 3 more minutes.
7. Serve hot with parsley, a drizzle of olive oil, and extra black pepper.

Why You’ll Love This Recipe

Rustic and comforting: Creamy white beans, olive oil, and rosemary create a soup that feels cozy without being heavy.
Simple pantry ingredients: Canned beans, broth, aromatics, and herbs come together into something deeply flavorful.
Naturally creamy: A quick partial blend gives the soup body and silkiness with no cream needed.
Mediterranean at heart: Garlic, rosemary, olive oil, lemon, and tender beans give this soup its bright, earthy character.

Grocery List

Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 5 garlic cloves, fresh rosemary, fresh parsley, 1 lemon
Dairy: None required
Pantry: Extra-virgin olive oil, 3 cans cannellini beans or great northern beans, low-sodium vegetable broth, bay leaf, fine sea salt, black pepper, optional crushed red pepper flakes

Full Ingredients

Soup Base

3 tablespoons extra-virgin olive oil, plus 1 to 2 teaspoons more per bowl for serving, if desired
1 large yellow onion, finely diced, about 1 1/2 cups
2 medium carrots, peeled or scrubbed and diced, about 1 cup
2 celery stalks, diced, about 3/4 cup
5 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
1 small fresh rosemary sprig
1/4 teaspoon crushed red pepper flakes, optional

Beans and Liquid

3 cans cannellini beans or great northern beans, 15 ounces each, drained and rinsed
4 cups low-sodium vegetable broth
1 cup water, plus more as needed to thin
1 bay leaf
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Finish and Serve

1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Extra-virgin olive oil, for drizzling
Optional: toasted rustic bread or grilled sourdough, for serving

Creamy White Bean and Rosemary Soup – Closeup

Step-by-Step Instructions

Step 1: Prep the vegetables and beans

Dice the onion, carrots, and celery into small, even pieces so they soften at the same pace and create a pleasant texture in the finished soup. Mince the garlic finely. Drain and rinse the canned white beans under cool running water, then set them aside. This quick rinse removes excess starch and salt from the canning liquid while still keeping the beans creamy.

Step 2: Sauté the aromatic vegetables

Place a large Dutch oven or heavy soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil and let it warm for about 30 seconds, until it looks glossy but is not smoking. Add the diced onion, carrots, and celery with a pinch of the measured salt. Cook for 8 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften. Keep the heat at medium; if the vegetables start to brown too quickly, reduce the heat to medium-low.

Step 3: Bloom the garlic and rosemary

Stir in the minced garlic, 2 tablespoons chopped rosemary, and the optional crushed red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the rosemary releases its piney aroma. Do not let the garlic brown; a gentle sizzle is perfect. This step is short, but it builds the unmistakable Mediterranean flavor of the soup.

Step 4: Add the beans, broth, and seasonings

Add the rinsed white beans, 4 cups vegetable broth, 1 cup water, the bay leaf, the rosemary sprig, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Stir well, scraping the bottom of the pot to loosen any flavorful bits from the vegetables and garlic. The beans should be fully covered by liquid; if your pot is very wide and the liquid sits low, add up to 1/2 cup more water.

Step 5: Simmer until the soup tastes mellow and rich

Increase the heat to medium-high and bring the soup to a gentle boil, which should take about 5 minutes. Once bubbling, reduce the heat to medium-low and simmer uncovered for 20 minutes. The soup should gently move, not aggressively boil; the ideal liquid temperature is about 195°F to 205°F. Stir every 5 minutes so the beans cook evenly and do not stick to the bottom of the pot.

Step 6: Blend part of the soup for a creamy texture

Remove and discard the bay leaf and rosemary sprig. For a rustic creamy soup, use an immersion blender to blend about one-third of the soup directly in the pot, leaving plenty of whole beans and vegetables intact. If using a countertop blender, transfer 2 cups of soup to the blender, vent the lid carefully to allow steam to escape, blend until smooth, and pour it back into the pot. Stir well. The soup should look creamy and slightly thick, with whole white beans still visible.

Step 7: Brighten and adjust the seasoning

Stir in 1 tablespoon fresh lemon juice and simmer for 3 more minutes over low heat. Taste the soup and adjust with more salt, black pepper, or lemon juice as needed. If the soup has thickened more than you like, stir in 1/4 cup to 1/2 cup water or broth and warm it through for 2 minutes. The final texture should be spoonable, creamy, and hearty, not stiff.

Step 8: Serve with olive oil and herbs

Ladle the soup into warm bowls. Finish each serving with a drizzle of extra-virgin olive oil, a sprinkle of chopped parsley, and a few turns of black pepper. Serve hot, ideally with toasted rustic bread or grilled sourdough for dipping. The soup is best enjoyed at about 165°F to 175°F, hot enough to feel comforting while still letting the rosemary, garlic, and olive oil shine.

Pro Tips

Use fresh rosemary if you can: Dried rosemary can taste sharp and woody. Fresh rosemary gives the soup a softer, more aromatic Mediterranean flavor.
Do not skip the olive oil finish: A small drizzle at the end adds richness, fruitiness, and a beautiful glossy surface.
Blend less than you think: Blending just one-third of the soup keeps it rustic while still making the broth creamy.
Salt gradually: Broth and canned beans vary in saltiness, so taste near the end before adding more.
Let it rest briefly: If you have time, let the finished soup sit off the heat for 10 minutes before serving. The beans absorb flavor and the broth becomes even more rounded.

Variations

Greens variation: Stir in 3 packed cups chopped kale, Swiss chard, or spinach during the last 5 minutes of simmering.
Tomato-rosemary version: Add 2 tablespoons tomato paste with the garlic and rosemary, cooking it for 1 minute before adding the broth.
Parmesan rind option: If you are not keeping the soup dairy-free, simmer with one 2-inch Parmesan rind and remove it before blending for a savory, umami-rich finish.

Storage & Make-Ahead

Let the soup cool to room temperature for no more than 2 hours, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently in a saucepan over medium-low heat for 8 to 10 minutes, stirring often, until the soup reaches 165°F. The beans will continue to thicken the soup as it sits, so add 1/4 cup to 1/2 cup water or broth when reheating if you prefer a looser texture. To freeze, portion cooled soup into freezer-safe containers, leaving 1 inch of space at the top, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For make-ahead prep, dice the onion, carrots, and celery up to 2 days in advance and store them in an airtight container in the refrigerator.

Nutrition (per serving)