This White Bean Rosemary Soup is a hearty, flavorful dish that's perfect for chilly days. It’s rich and creamy, thanks to the addition of heavy cream and cannellini beans, with the fragrant flavors of fresh rosemary and thyme. The soup is easy to prepare and pairs beautifully with crusty grilled bread, making it a comforting meal for lunch or dinner. Enjoy the balance of creamy beans and earthy herbs in every spoonful.
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Ingredients
2 cans of cannellini beans, drained and rinsed
2 liters stock (vegetable or chicken)
3 sprigs of rosemary, chopped
4 cloves garlic, minced
1 small onion, diced
2 medium carrots, chopped
1/3 cup olive oil
3 sprigs thyme, leaves removed
1 teaspoon coriander
½ cup heavy whipping cream
Salt and pepper, to taste
Crusty grilled bread, for serving
Servings4-6
Prep Time
10
Cook Time
30
Total Time
40
Ho To Make It
Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped carrots, and sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic, chopped rosemary, thyme leaves, and coriander. Continue sautéing for another 1-2 minutes until fragrant, making sure the garlic doesn't burn.
Add the drained cannellini beans to the pot, followed by the 2 liters of stock. Stir well, bring the mixture to a boil, and then reduce the heat to a gentle simmer. Let the soup cook for about 15-20 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until it’s mostly smooth, leaving some chunks for texture if desired. For a chunkier soup, blend only half of the mixture.
Stir in the heavy whipping cream and let the soup simmer for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and serve hot, with crusty grilled bread on the side. Optionally, drizzle some olive oil or garnish with a sprig of fresh rosemary for added flavor.
Enjoy your creamy, fragrant White Bean Rosemary Soup!
