30-Minute Easy Rosemary Garlic White Bean Soup
A comforting, protein-rich soup that transforms pantry staples into a satisfying meal. Cannellini beans are partially puréed for a creamy base while keeping whole beans for texture. Fresh garlic and aromatic herbs create a fragrant foundation, while the simple 20-minute cooking process makes this perfect for busy weeknights. The soup thickens naturally as it simmers, creating a hearty consistency that pairs beautifully with crusty bread for dipping.
Ingredients
Instructions
- 1
Purée one can of cannellini beans with its liquid in a blender until smooth
- 2
Drain the remaining two cans of beans
- 3
Mince the garlic and sauté with olive oil in a soup pot over medium heat for one minute until fragrant
- 4
Add the puréed beans, drained beans, broth, rosemary, thyme, crushed red pepper, and black pepper
- 5
Stir to combine all ingredients
- 6
Cover and bring to a boil over medium-high heat
- 7
Reduce heat to medium-low, remove lid, and simmer for 15 minutes, stirring occasionally
- 8
Smash beans slightly to thicken the soup further
- 9
Taste and add salt if needed
- 10
Serve hot with crusty bread
Tips
Purée one can with liquid for creaminess while keeping two cans drained for texture contrast.
Don't skip the garlic sautéing step - this builds the aromatic base that flavors the entire soup.
Smash some beans against the pot sides during simmering to naturally thicken the soup.
Good to Know
Refrigerate for up to 4 days in airtight container. Soup will thicken when chilled.
Can be made 1-2 days ahead. Reheat gently and add broth if needed to thin.
Serve hot with crusty bread, crackers, or a drizzle of olive oil.
Common Mistakes
Don't skip draining two of the bean cans to avoid overly thin soup
Don't overcook garlic to avoid bitter flavors
Taste before adding salt since broth sodium varies
Substitutions
FAQ
Can I use dried beans instead of canned?
Yes, soak 1 cup dried cannellini beans overnight, cook until tender, then use 3 cups cooked beans total. Reserve some cooking liquid for puréeing.
How long does this soup keep in the refrigerator?
Store covered for up to 4 days. The soup will thicken when chilled, so add broth when reheating if needed.
Can I freeze this white bean soup?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding broth as needed to restore consistency.