I really enjoy how this soup uses just a few pantry staples to create something that tastes slow-simmered and special. I love that the blended beans make it thick and velvety, while the whole beans give it a bit of texture in every bite. The rosemary, thyme, and garlic bring a rich, savory aroma that makes my kitchen smell amazing. I also appreciate that it’s naturally vegetarian (or easily made with chicken broth if I prefer) and comes together quickly on a busy day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preparing the beans. I pour one can of cannellini beans, including its liquid, into a blender and purée it until completely smooth. I drain the other two cans and set them aside.
I mince the garlic and add it to a soup pot with the olive oil. I sauté the garlic over medium heat for about one minute, just until it becomes very fragrant but not browned.
Next, I add the puréed beans, the two cans of drained beans, the broth, dried rosemary, dried thyme, crushed red pepper, and some freshly cracked black pepper. I stir everything together to combine.
I place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once it starts boiling, I turn the heat down to medium-low, remove the lid, and let the soup simmer gently for about 15 minutes, stirring occasionally.
After simmering, I use the back of a spoon or a potato masher to smash some of the beans in the pot to make the soup even thicker and creamier. I taste the soup and add salt if needed, depending on how salty my broth is. I serve it hot, ideally with crusty bread for dipping.
I like to add a squeeze of lemon juice at the end when I want a brighter, fresher flavor. Sometimes I stir in a handful of chopped spinach or kale during the last few minutes of cooking for extra color and nutrition. If I’m craving something heartier, I add cooked sausage or shredded rotisserie chicken to make it more of a full meal. I also enjoy sprinkling Parmesan or Pecorino on top before serving for a salty, cheesy finish. When I have fresh herbs, I replace the dried rosemary and thyme with finely chopped fresh versions for an even more aromatic soup.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3–4 days. The flavors deepen as it sits, which I really enjoy. To reheat, I warm the soup gently on the stovetop over low to medium heat, stirring occasionally until hot. If it has thickened too much, I stir in a splash of water or broth to loosen it. I can also reheat a single serving in the microwave in short intervals, stirring between each, until it’s warmed through.
FAQs
Can I use dried beans instead of canned?
Yes, I can cook dried cannellini beans ahead of time and use about the same total amount as the three cans, making sure they’re tender before I start the soup.
What can I use instead of cannellini beans?
I can substitute great northern beans or navy beans if that’s what I have on hand.
How do I make the soup even creamier?
I blend a larger portion of the beans or use an immersion blender directly in the pot, leaving some beans whole for texture.
Can I make this soup without rosemary?
Yes, I can skip the rosemary or increase the thyme slightly if I prefer a different herb profile.
Is this soup vegetarian?
Yes, as long as I use vegetable broth. If I use chicken broth, it will no longer be vegetarian.
How can I make it spicier?
I add more crushed red pepper or a pinch of cayenne to bring up the heat.
Can I freeze this soup?
Yes, I can freeze it in portions once it cools completely. I thaw it in the fridge overnight and reheat gently, adding a little water or broth if it thickens too much.
What should I serve with this soup?
I love serving it with crusty bread, garlic toast, a simple green salad, or a grilled cheese sandwich.
Can I use fresh herbs instead of dried?
Yes, I use about 1 ½ teaspoons fresh rosemary and ¾ teaspoon fresh thyme, finely chopped, and add them during simmering.
How do I keep the garlic from burning?
I cook it over medium heat and stir frequently, adding the beans and broth as soon as it becomes fragrant and before it turns brown.
Conclusion
I love making this easy rosemary garlic white bean soup when I want something warm, nourishing, and full of flavor without spending much time in the kitchen. With its creamy texture, simple ingredients, and comforting taste, it’s a recipe I come back to again and again for quick lunches, light dinners, or cozy nights at home.
A cozy, creamy (but cream-free) white bean soup infused with garlic, rosemary, and thyme—simple to make, deeply flavorful, and perfect for a quick comforting meal.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 Tbsp olive oil
4 cloves garlic, minced
3 (15 oz) cans cannellini beans, divided
2 cups vegetable or chicken broth
1/2 tsp dried rosemary
1/4 tsp dried thyme
1 pinch crushed red pepper
Freshly cracked black pepper, to taste
Instructions
Add one can of cannellini beans (with liquid) to a blender and purée until smooth. Drain the remaining two cans and set aside.
Heat olive oil in a soup pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the puréed beans, the two drained cans of beans, broth, rosemary, thyme, crushed red pepper, and black pepper. Stir to combine.
Cover, bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered for 15 minutes, stirring occasionally.
Use a spoon or potato masher to smash some of the beans for extra creaminess. Add salt if needed.
Serve hot with crusty bread.
Notes
Add lemon juice at the end for brightness.
Stir in spinach or kale for extra nutrients.
Add cooked sausage or shredded chicken for a heartier soup.
Top with Parmesan or Pecorino for a savory finish.
