Creamy White Bean Rosemary (Printable Version)

Velvety white bean blend enriched with rosemary for a comforting, aromatic meal any time.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced

→ Beans & Broth

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
07 - 4 cups vegetable broth, gluten-free if required

→ Herbs & Seasoning

08 - 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
09 - 1 bay leaf
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - Pinch of red pepper flakes (optional)

→ To Finish

13 - ½ cup heavy cream or unsweetened plant-based cream
14 - 1 tablespoon lemon juice
15 - Extra olive oil and fresh rosemary for garnish (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for 6 to 8 minutes until softened.
02 - Incorporate minced garlic and rosemary into the pot. Cook for 1 minute until fragrant.
03 - Add drained beans, vegetable broth, bay leaf, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer gently for 20 minutes.
04 - Remove bay leaf. Purée soup using an immersion blender until smooth and creamy, or carefully blend in batches.
05 - Stir in cream and lemon juice. Warm gently for 2 to 3 minutes without boiling. Adjust seasoning as needed.
06 - Ladle into bowls. Drizzle with olive oil and garnish with fresh rosemary if desired.

# Expert Tips:

01 -
  • It comes together in under an hour with mostly pantry staples you probably already have.
  • The rosemary perfumes your kitchen in a way that feels like youve been cooking all day.
  • Its silky and satisfying without being heavy, and it reheats beautifully the next day.
02 -
  • Dont skip rinsing the beans, the canned liquid can make the texture slimy and throw off the seasoning.
  • If you blend it too long it can turn gluey, so pulse just until smooth and stop there.
  • Add the lemon juice after blending or it can curdle the cream and ruin the silky finish.
03 -
  • Taste the soup before adding the cream so you can adjust the salt, it will dull slightly once the cream goes in.
  • If you want a thicker soup, blend only half and leave the rest chunky for texture.
  • A small drizzle of good olive oil at the end makes it taste restaurant quality.

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