Cozy Rosemary Garlic White Bean Soup (Printable)

Hearty white bean soup infused with rosemary and garlic, ready in 50 minutes.

# What You'll Need:

01 - 2 tablespoons olive oil

02 - 1 medium yellow onion, finely chopped

03 - 4 garlic cloves, minced

04 - 2 medium carrots, diced

05 - 2 celery stalks, diced

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed

07 - 4 cups low-sodium vegetable broth

08 - 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

09 - 1 bay leaf

10 - 1 teaspoon salt, or to taste

11 - 1/4 teaspoon black pepper

12 - 1 tablespoon lemon juice

13 - Fresh parsley, chopped, for garnish

14 - Crusty bread, to serve

01 - Heat olive oil in large pot over medium heat. Add onion, cook until softened, about 4 minutes.

02 - Stir in garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.

03 - Add beans, vegetable broth, rosemary, bay leaf, salt, and pepper. Bring mixture to gentle boil.

04 - Reduce heat to low, cover pot, and simmer for 20 minutes to allow flavors to meld together.

05 - Remove and discard bay leaf and rosemary sprigs from soup.

06 - Use immersion blender to partially puree soup, leaving some beans whole for creamier texture.

07 - Stir in lemon juice, taste, and adjust seasoning as needed. Serve hot garnished with fresh parsley and crusty bread.

01 -

It transforms pantry staples into something that tastes like it simmered all day
The rosemary and garlic create an aroma that will have everyone asking whats for dinner

02 -

Resist the urge to skip the rosemary sprig even if you only have dried herbs, fresh makes a noticeable difference here
The immersion blender step is optional but creates that restaurant quality texture that makes the soup feel special

03 -

If you have time, soak dried beans overnight instead of using canned, the texture difference is remarkable
Make a double batch and freeze portions in individual containers for those nights when cooking feels impossible