Description
Hearty Rosemary Garlic White Bean Soup made in 30 minutes with simple staples, rich flavor, and comforting texture for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable or chicken broth
- Salt and black pepper, to taste
- Optional: red pepper flakes, lemon juice, or grated Parmesan for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
- Stir in the minced garlic and rosemary, cooking for about 30 seconds until fragrant.
- Add the white beans and broth, stirring to combine.
- Bring the soup to a gentle simmer and cook for 15–20 minutes.
- For a creamier texture, lightly mash some of the beans with the back of a spoon or blend a small portion of the soup.
- Season with salt and black pepper to taste.
- Serve hot, with optional toppings if desired.
Notes
Fresh rosemary offers brighter flavor, but dried works well in a pinch.
Adjust broth quantity for thicker or thinner soup.
A splash of lemon juice brightens the final dish.