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Creamy White Bean Rosemary Soup

Creamy White Bean Rosemary Soup

Name: Creamy White Bean Rosemary Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: World
Ingredients: Olive oil ¼ cup; Yellow onions 4 cups; Garlic 2 cloves; Cannellini 3 (15-oz) cans; Chicken stock 5 cups; Rosemary 1 large sprig; Kosher Salt 2 tsp; Black pepper ½ tsp; Cayenne pepper; Bacon

for a chilly night

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40m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	¼ cup Olive oil
	4 cups Yellow onions sliced, from 2 large onions
	2 cloves Garlic minced
	3 (15-oz) cans Cannellini or great northern beans rinsed and drained
	5 cups Chicken stock divided
	1 large sprig Rosemary fresh, leaves stripped
	2 tsp Kosher Salt
	½ tsp Black pepper freshly ground
	Cayenne pepper to taste, optional
	For topping:
	Bacon

Nutritional information

199

calories

7.9g

fat

19.9g

carbohydrates

12.1g

protein

5mg

cholesterol

540mg

sodium

Creamy White Bean Rosemary Soup recipe

A few pantry staples come together to create a delightfully Creamy White Bean Rosemary Soup. Flavored with rosemary and garlic, it’s comforting and cozy – perfect for a chilly September night. Serve topped with crispy bacon bits for the ultimate hearty yet light meal.

The recipe calls for cannellini or Great Northern beans, but navy or white kidney beans would also do the trick. If at all possible, use homemade chicken stock. This easy and flavorful homemade chicken stock is a snap to prepare and cook in the slow cooker. Alternatively, you could make the stock on the stovetop if you prefer. Once the soup has cooked, you can purée it until completely smooth, or only a portion if you want it to be chunky and rustic. I like some texture in my soup, so I removed about 1 cup before blending, then added it back into the pot. You do you.

To make the Creamy White Bean Rosemary Soup, you will need the following ingredients:

Ingredients for Creamy White Bean Rosemary Soup

Steps to make Creamy White Bean Rosemary Soup

1
Sauté onions and garlic
15

In a 5-6-quart stock pot or Dutch oven over medium heat, heat ¼ cup olive oil and add 4 cups sliced yellow onions. Cook, stirring occasionally, until soft and golden, about 15 minutes. Add 2 minced garlic cloves and cook for 1-2 minutes until fragrant.
2
Add beans, broth, rosemary, salt, and pepper
2

Add 3 (15-oz) cans rinsed and drained beans, 4 cups chicken broth, rosemary leaves, 2 teaspoons kosher salt, and ½ teaspoon freshly ground black pepper and bring to a boil.
3
Simmer
20

Reduce the heat to a simmer and cook for about 20 minutes.
4
Cook bacon
5

In a large skillet over medium-low heat, cook the bacon, turning occasionally, until browned and crisp, about 5 minutes. Then transfer to paper towels to drain.
5
Puree
2

Set aside 1 cup of the soup. Using an immersion blender or a food processor, purée the remaining soup until smooth. Thin it out with the remaining 1 cup chicken stock if desired.
6
Season
2

Return the reserved 1 cup of the soup back to the pot and stir to combine. Add the cayenne pepper to taste.
7
Serve

Ladle the soup into bowls and crumble the crispy bacon bits over. Serve and enjoy!

Made with pantry staples, this Creamy White Bean Rosemary Soup is high in comfort and low in fuss. Made this recipe? Let us know what you think in the comments below!

About the author

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!