Rosemary and White Bean Soup Recipe
A comforting, budget-friendly white bean soup built around rosemary's piney flavor - a classic Mediterranean pairing that's easy to make at home.
Rosemary and white beans is a classic, budget-friendly combination in Mediterranean and Italian home cooking, and it's a good example of how well rosemary's assertive flavor pairs with mild, creamy legumes.
Rosemary and White Bean Soup
Prep time: 10 minutes | Cook time: 35 minutes | Serves: 4 to 6
Ingredients
- 3 tbsp olive oil, plus more for serving
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary, plus 1 tbsp finely chopped, divided
- 4 cups vegetable or chicken broth
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 parmesan rind (optional, for depth)
- Salt and black pepper, to taste
- Crusty bread, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for 6 to 8 minutes until softened.
- Add the garlic and rosemary sprigs, and cook for another minute until fragrant.
- Pour in the broth and add the white beans and parmesan rind if using. Bring to a simmer and cook for 20 minutes to let the flavors meld.
- Remove the rosemary sprigs and parmesan rind. For a partially thickened texture, use an immersion blender to blend about a third of the soup directly in the pot, or transfer a cup or two to a blender and return it once smooth. Skip this step for a brothier, more rustic soup.
- Stir in the finely chopped fresh rosemary. Season with salt and pepper to taste.
- Serve hot, drizzled with a little more olive oil, alongside crusty bread.
Notes
This soup keeps well in the fridge for up to 5 days and freezes well too, making it a good batch-cooking option.
Why This Combination Works
White beans are mild and creamy with very little inherent flavor of their own, which gives rosemary's piney intensity plenty of room to come through without a lot of competition. It's the same principle behind pairing rosemary with roasted potatoes - a mild, starchy base lets a strong herb do most of the work.
Variations
- Add greens: Stir in a few handfuls of chopped kale or spinach in the last few minutes of cooking for added nutrition and color.
- Add sausage: Brown some sliced Italian sausage at the start, before the vegetables, for a heartier, meatier version.
- Fully smooth: Blend the entire soup for a smooth, creamy texture rather than a chunky one.
- Lemon finish: A squeeze of lemon juice right before serving brightens the soup if it tastes a little flat.
This is a good example of rosemary at its most comforting rather than at its most showy. For more everyday rosemary recipes, see the complete rosemary guide.
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