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Creamy White Bean Soup with Rosemary A silky, cream-free white bean soup from pantry staples, finished with rosemary oil and lemon. Ready in 35 minutes.
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Prep 10 min
Cook 25 min
Yield 4 servings
Difficulty Easy This soup tastes like it simmered all afternoon, but it comes together from a few cans and a handful of aromatics in about half an hour.
Blending part of the beans makes it creamy with no cream at all, while the rest stay whole for texture.
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Why this recipe works Blending half the soup thickens it naturally: the beans' starch does the work of cream. Rosemary is bloomed in warm oil, which pulls out its flavour without the bitterness of long cooking. A squeeze of lemon at the end wakes up the earthy beans. Key ingredients
Cannellini beans Their thin skins and creamy centres blend smoothly. Great Northern beans are the best swap.
Fresh rosemary Gives the soup its piney backbone. Use half the amount if it is dried.
Vegetable stock Keeps the soup vegan. Taste before salting, because store-bought stock varies a lot. Tips for success Blend only half the soup for a creamy body that still has whole beans. If the soup thickens in the fridge, loosen it with a splash of stock or water as you reheat. Questions, answered Can I use dried beans? Yes. Use about 1 1/4 cups dried beans, soaked and cooked until very tender, in place of the two cans.
Does it freeze well? Yes. Freeze in airtight containers for up to 3 months and thaw overnight in the fridge.
The recipe
Creamy White Bean Soup with Rosemary A silky, cream-free white bean soup from pantry staples, finished with rosemary oil and lemon. Ready in 35 minutes.
By The Hearth & Herb Kitchen
Prep 10 min
Cook 25 min
Yield 4 servings
Difficulty Easy Ingredients Equipment As an Amazon Associate we earn from qualifying purchases.
Method 01 Warm 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and celery and cook for 6-8 minutes, until soft but not browned.
02 Stir in the garlic and cook for 1 minute, until fragrant.
03 Add the beans, stock and salt. Bring to a simmer and cook for 15 minutes.
04 Blend about half the soup with an immersion blender (or in a stand blender, vented) until smooth, then stir it back together.
05 Heat the remaining 3 tablespoons of olive oil with the rosemary and red pepper flakes in a small pan over low heat for 2-3 minutes, until sizzling and fragrant.
06 Season the soup with the lemon juice and more salt to taste. Ladle into bowls and drizzle with the rosemary oil.
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