Let me tell you, there’s nothing quite like a warm bowl of white bean and rosemary soup to wrap you in a cozy hug! Seriously, this soup is so hearty and flavorful that it’s become a staple in my kitchen, especially during those chilly evenings when comfort food is a must. The creamy texture of the white beans paired with the aromatic essence of fresh rosemary creates a symphony of flavors that dance on your palate. Trust me, once you try this recipe, you’ll be hooked!
This isn’t just any soup; it’s a simple yet elegant dish that’s perfect for any occasion, whether you’re having a casual dinner with friends or just treating yourself to something special after a long day. Plus, it’s vegan and packed with nutrients, making it a guilt-free indulgence. I love how easy it is to whip up, and it’s one of those recipes where you can really play around with the ingredients based on what you have on hand. Let’s dive in and get cooking!
Ingredients for White Bean and Rosemary Soup
Gather these simple ingredients before you start, and you’ll be well on your way to a delicious pot of white bean and rosemary soup!
- 2 cups white beans, cooked (I usually use cannellini for their creaminess!)
- 1 onion, diced (the sweeter, the better!)
- 2 cloves garlic, minced (because garlic makes everything better)
- 4 cups vegetable broth (homemade or store-bought, whichever you have on hand)
- 1 tablespoon fresh rosemary, chopped (don’t skimp on this – it adds so much flavor!)
- 2 tablespoons olive oil (for that lovely richness)
- Salt and pepper to taste (always a must for seasoning!)
How to Prepare White Bean and Rosemary Soup
Alright, let’s get into the nitty-gritty of making this delicious white bean and rosemary soup! I promise, it’s a straightforward process that will have your kitchen smelling heavenly in no time. Just follow these steps, and you’ll be enjoying a warm bowl of goodness before you know it!
Step-by-Step Instructions
- First things first, heat up 2 tablespoons of olive oil in a large pot over medium heat. You want that oil nice and warm, but not smoking – we’re looking for a gentle sauté here.
- Once the oil is shimmering, toss in your diced onion and minced garlic. Sauté those babies for about 5 minutes until they’re soft and fragrant. Wow, the aroma already is making my mouth water!
- Next, add in the 2 cups of cooked white beans and pour in 4 cups of vegetable broth. Give everything a good stir to combine the flavors. This is where the magic starts to happen!
- Now, stir in the chopped fresh rosemary, and season with salt and pepper to taste. Don’t rush this part; let those flavors mingle for a moment.
- Bring the soup to a gentle simmer and let it bubble away for about 20 minutes. This allows all those wonderful flavors to develop. Keep an eye on it; you don’t want it boiling too vigorously.
- After the simmering time is up, it’s blending time! You can either use an immersion blender for a smooth texture or transfer the soup to a regular blender if you prefer it completely creamy. If you like a chunkier soup, just give it a quick stir and leave it as is!
- Finally, serve your white bean and rosemary soup hot, and enjoy the warmth and comfort it brings. It’s the perfect dish to share with friends or to savor all on your own!
Why You’ll Love This Recipe
- Quick and easy to prepare – you can have this delightful soup ready in just 40 minutes!
- Incredibly hearty and satisfying, perfect for lunch or dinner.
- Rich in flavor thanks to the combination of creamy white beans and fragrant rosemary.
- Vegan and packed with nutrients, making it a healthy choice for everyone.
- Great for meal prep – leftovers taste even better the next day!
- Customizable with your favorite spices or additional veggies if you’re feeling adventurous.
- Comforting and warm, it’s like a cozy hug in a bowl on a chilly day!
Tips for Success
Alright, friends, I want to make sure your white bean and rosemary soup turns out absolutely perfect, so here are some of my top tips to help you along the way!
- Choosing Your Beans: If you’ve got the time, soaking and cooking dried white beans can elevate the flavor even more! But if you’re short on time, canned beans work just as well. Just rinse them well to get rid of any excess sodium.
- Fresh is Best: Using fresh rosemary really makes a difference! Dried rosemary can work in a pinch, but fresh brings that vibrant flavor that makes this soup sing.
- Don’t Rush the Sauté: Take your time when sautéing the onions and garlic. The longer they cook, the more sweetness they develop, which adds depth to the soup.
- Taste as You Go: Don’t forget to taste your soup as you cook! Adjust the seasoning to your liking. A pinch of salt or a dash more pepper can transform the dish!
- Adjusting Consistency: If you like your soup a little thinner, feel free to add extra vegetable broth until it reaches your desired consistency. I sometimes add a splash of water too if I’m feeling lazy!
- Storage Magic: This soup keeps well in the fridge for up to a week, and the flavors just get better! Store it in an airtight container, and you’ll have a delicious meal ready to go whenever you need it.
- Garnish for Flair: When serving, a sprinkle of fresh rosemary or a drizzle of olive oil on top can make your soup look extra fancy! Plus, it adds an aromatic touch that’s simply irresistible.
With these tips, you’ll be set for success, and I can’t wait for you to enjoy every warm, comforting spoonful of this soup! Happy cooking!
Storage & Reheating Instructions
Now that you’ve made this delicious white bean and rosemary soup, you might find yourself with some leftovers (if you’re lucky!). Here’s how to store them properly so you can enjoy that comforting flavor another day!
First off, let the soup cool down to room temperature before transferring it to an airtight container. This helps prevent condensation from forming, which can make the soup watery. I usually portion it out into smaller containers so I can grab a single serving whenever I need a quick meal.
You can keep your white bean and rosemary soup in the refrigerator for up to a week. Just be sure to label your containers so you know what you’ve got in there! If you want to keep it longer, this soup freezes beautifully. Just pour it into freezer-safe containers or bags, leaving a little space at the top for expansion, and it’ll last for about 2 to 3 months.
When it’s time to enjoy your soup again, reheating it is super simple. For the best results, I recommend thawing frozen soup overnight in the fridge before reheating. Then, gently warm it up on the stovetop over medium heat, stirring occasionally. If it looks a bit thick, don’t be afraid to add a splash of vegetable broth or water to get it back to your desired consistency.
If you’re in a hurry, you can also microwave it! Just make sure to use a microwave-safe bowl, cover it loosely to prevent splatters, and heat in short intervals, stirring in between until it’s heated through. Voilà! You’ll have that lovely, warm bowl of soup ready to enjoy again!
Nutritional Information for White Bean and Rosemary Soup
Now, let’s talk about the goodness packed into this white bean and rosemary soup! It’s not just delicious; it’s also quite nutritious. Here’s a breakdown of the typical nutritional values per serving (about 1 cup). Keep in mind that these values are estimates, as they can vary based on specific ingredients and portion sizes:
- Calories: 200
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Sugar: 1g
With all that fiber and protein from the white beans, this soup is not only filling but also a great choice for a healthy diet! Enjoy knowing you’re treating your body to something wholesome and nourishing with every spoonful. Happy eating!
FAQ about White Bean and Rosemary Soup
Got questions about making this delicious white bean and rosemary soup? Don’t worry, I’ve got you covered! Here are some common questions I often get, along with my answers to help you out:
Can I use canned white beans instead of dried?
Absolutely! Canned white beans are a great time-saver and still delicious. Just make sure to rinse them well before adding them to the soup to cut down on sodium.
What if I don’t have fresh rosemary?
No problem! You can use dried rosemary if that’s what you have on hand. Just remember that dried herbs are usually more concentrated, so start with about a teaspoon and adjust to taste.
Can I add other vegetables to this soup?
Definitely! This soup is super versatile. Feel free to toss in some chopped carrots, celery, or spinach for added nutrition and flavor. Just adjust the cooking time as needed to ensure everything is tender.
Is this soup freezable?
Yes, it freezes beautifully! Just make sure to store it in airtight containers, leaving a little room for expansion. It’ll keep well in the freezer for about 2 to 3 months.
How can I make this soup creamier?
If you’re looking for a creamier texture, you can blend a portion of the soup until smooth and then stir it back in, or add a splash of coconut milk or cashew cream for extra richness!
Serving Suggestions for White Bean and Rosemary Soup
Now that you’ve whipped up a delicious pot of white bean and rosemary soup, it’s time to think about how to serve it for the ultimate meal experience! Trust me, the right sides and pairings can elevate your soup from delightful to downright unforgettable!
- Crusty Bread: A warm, crusty baguette or a slice of sourdough is just begging to be dipped into your soup! It’s the perfect way to soak up all that flavorful broth.
- Salad on the Side: A light, refreshing salad with mixed greens, cherry tomatoes, and a zesty vinaigrette complements the hearty soup beautifully. The freshness balances the richness of the beans.
- Garlic Bread: If you’re feeling indulgent, serve your soup with some homemade garlic bread. The buttery, garlicky goodness pairs perfectly with the herbal notes of the rosemary!
- Cheese Croutons: For a fun twist, top your soup with some crispy cheese croutons. Just bake some cheese until it’s golden and crunchy, and then let it float atop your soup for added texture.
- Roasted Vegetables: A side of roasted veggies—think carrots, zucchini, or bell peppers—adds a colorful and nutritious element to your meal. Plus, the caramelized edges pair so well with the soup’s flavors!
- Pesto Drizzle: A little drizzle of homemade or store-bought pesto over the top of your soup right before serving adds a burst of flavor and a pop of color. It’s like a little gift to your taste buds!
With these serving suggestions, you’ll turn your white bean and rosemary soup into a full-on feast that your family and friends will rave about! So grab your favorite accompaniments, and enjoy every delicious bite!
White Bean and Rosemary Soup: 7 Comforting Reasons to Enjoy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and flavorful white bean and rosemary soup.
Ingredients
- 2 cups white beans, cooked
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté until soft.
- Add cooked white beans and vegetable broth.
- Stir in rosemary, salt, and pepper.
- Simmer for 20 minutes.
- Blend until smooth or leave chunky as desired.
- Serve hot.
Notes
- Adjust seasoning to your taste.
- Add more broth for a thinner soup.
- Garnish with extra rosemary if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: white bean and rosemary soup
