This Cozy Rosemary & Garlic White Bean Soup is a simple, rustic dish that brings together creamy white beans, savory garlic, and fragrant rosemary in a warm, comforting bowl. It’s the kind of soup I make when I want something nourishing, soothing, and deeply satisfying—without a lot of fuss.
Why You’ll Love This Recipe
I love how hearty and wholesome this soup is, yet it comes together with pantry staples and just a few fresh ingredients. The white beans make it naturally creamy and filling, while the garlic and rosemary infuse the broth with deep, earthy flavor. It’s perfect for cold nights, easy to meal prep, and even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Yellow onion, diced
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Garlic cloves, minced
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Fresh rosemary (or dried if needed)
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Canned white beans (like cannellini or Great Northern), drained and rinsed
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Vegetable or chicken broth
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Bay leaf (optional)
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Salt and black pepper
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Lemon juice (for brightness)
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Red pepper flakes (optional for a little heat)
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Crusty bread or grated Parmesan for serving (optional)
Directions
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I start by heating olive oil in a large pot over medium heat. I sauté the diced onion until soft and translucent, about 5 minutes.
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I add the minced garlic and chopped rosemary, cooking for another minute until fragrant.
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I stir in the white beans, broth, bay leaf, salt, pepper, and red pepper flakes if I’m using them. I bring it to a gentle boil.
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I reduce the heat and simmer uncovered for 15–20 minutes, letting all the flavors meld.
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For a creamier texture, I blend a cup or two of the soup and stir it back in—or use an immersion blender right in the pot.
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I finish with a squeeze of lemon juice and adjust the seasoning to taste before serving hot with crusty bread or a sprinkle of Parmesan.
Servings and timing
This recipe makes about 4 hearty servings. It takes 10 minutes to prep and 20 minutes to cook, so it’s ready in about 30 minutes total.
Variations
Sometimes I stir in chopped spinach or kale during the last few minutes for added greens. I’ve also added cooked sausage for extra flavor. For a vegan version, I stick with vegetable broth and skip the cheese topping—it’s still incredibly rich and cozy.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It thickens slightly as it sits, so I add a splash of broth or water when reheating on the stove or in the microwave. This soup also freezes well for up to 2 months.
FAQs
Can I use dried beans instead of canned?
Yes, I soak and cook them ahead of time before adding them to the soup. It takes longer, but the texture is great.
What’s the best type of white bean to use?
I like cannellini beans for their size and creaminess, but Great Northern or navy beans also work well.
Can I make this soup ahead of time?
Definitely. The flavors deepen as it sits, so it’s perfect to make a day in advance and reheat when I’m ready to eat.
How do I make the soup creamier?
I blend part of the soup to create a thicker base, or stir in a splash of cream or non-dairy milk at the end if I want it extra rich.
What should I serve with this soup?
Crusty bread is a must for me, but it’s also great with a simple salad or a grilled cheese on the side.
Conclusion
Cozy Rosemary & Garlic White Bean Soup is the kind of meal I turn to when I want something warm, flavorful, and comforting. It’s simple, budget-friendly, and packed with goodness—perfect for any day of the week. Whether I enjoy it on its own or with a side, it always leaves me feeling nourished and satisfied.
