White Bean + Rosemary Soup

[The Winter Comfort Remix]

Silky, soul-warming white bean soup ready in 20 minutes. Blending one can creates instant creaminess without heavy cream, while fresh rosemary and garlic infuse every spoonful with aromatic winter warmth.

Ingredients

3 cans (15 oz/425g each) cannellini beans (white kidney beans)
4 cloves garlic (12g), minced
2 tbsp (30ml) extra virgin olive oil
2-3 cups (480-720ml) chicken or vegetable broth
2 tbsp (8g) fresh rosemary, finely chopped (or 2 tsp dried)
1/4 tsp (0.5g) red pepper flakes (optional)
1 tbsp (15ml) fresh lemon juice
1 tsp (3g) Diamond Crystal kosher salt
1/2 tsp (1g) black pepper
Extra virgin olive oil for drizzling

Steps

Prep:

Pour one can of cannellini beans WITH its liquid into blender and purée until completely smooth. Drain remaining two cans and rinse beans under cold water. Set all beans aside.

Sauté:

In large soup pot, heat olive oil over medium heat. Add minced garlic and sauté 1 minute, stirring constantly, until very fragrant but not browned.

Build:

Add puréed beans, drained whole beans, 2 cups broth (add more later if needed), rosemary, red pepper flakes if using, salt, and black pepper. Stir well to combine all ingredients.

Simmer:

Cover pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Add remaining cup of broth if you prefer thinner soup.

Thicken:

Use back of wooden spoon to smash some whole beans against side of pot to thicken soup and create creamier texture. Stir in lemon juice.

Serve:

Taste and adjust salt if needed. Ladle into bowls, drizzle with extra virgin olive oil, and serve with crusty bread for dipping.

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Make it Good For The Gut (Optional)

Use bone broth instead of regular broth for collagen and gut-healing amino acids. Add 2 tbsp apple cider vinegar instead of lemon juice for digestive enzymes and prebiotic benefits. Stir in 1 tsp fresh grated turmeric with rosemary for powerful anti-inflammatory compounds. Top with fermented sauerkraut or kimchi for probiotic boost. Include 2 cups (140g) chopped kale or spinach in last 5 minutes of simmering for prebiotic fiber. Drizzle with fermented garlic oil instead of plain olive oil for enhanced gut benefits.

Remix Options

Crispy Pancetta Topping: Cook 4 oz (115g) diced pancetta until crispy, reserve drippings to sauté garlic, crumble pancetta over finished soup. Tuscan Style: Add 2 cups (140g) chopped kale or chard in last 5 minutes of simmering, top with shaved Parmesan cheese. Creamy Upgrade: Stir in 1/4 cup (60ml) coconut cream or grass-fed heavy cream at end for extra richness. Herb Variations: Replace rosemary with 2 tbsp fresh thyme, sage, or combination of Italian herbs. Spicy Version: Increase red pepper flakes to 1/2 tsp, add 1 diced jalapeño with garlic, top with fermented hot sauce. Protein Boost: Stir in 2 cups (280g) shredded rotisserie chicken or 1 lb (450g) Italian sausage (cooked and crumbled) during last 5 minutes. Truffle Luxury: Finish with 1 tsp truffle oil drizzled over each serving instead of regular olive oil. Instant Pot Method: Sauté garlic using Sauté function, add all ingredients except lemon juice, cook on high pressure 5 minutes, natural release 5 minutes, stir in lemon juice.

Good To Know

Blending Secret: Puréeing one can of beans with its liquid creates instant creaminess without heavy cream – the bean liquid (aquafaba) acts as natural emulsifier and thickener. Rosemary Handling: Fresh rosemary has stronger flavor than dried – finely chop to avoid woody stems, or tie whole sprigs with kitchen twine and remove before serving. Broth Flexibility: Start with 2 cups broth and add more to reach desired consistency – soup thickens as it sits and beans absorb liquid. Bean Quality: Cannellini beans (white kidney beans) have creamiest texture – can substitute Great Northern or navy beans but texture will be slightly different. Olive Oil Finish: High-quality extra virgin olive oil drizzle at end adds richness and aromatic depth – use your best oil here as finishing touch. Make-Ahead Instructions: Soup tastes even better next day as flavors meld – make up to 3 days ahead, refrigerate, add splash of broth when reheating. Storage Guidelines: Refrigerate in airtight container up to 5 days – soup will thicken significantly, thin with broth or water when reheating. Freeze up to 3 months in portion-sized containers. Reheating Instructions: Reheat gently on stovetop over medium-low heat, stirring frequently and adding broth 1/4 cup at a time until desired consistency – avoid boiling which can break down bean texture. Freezing Tips: Cool completely before freezing, leave 1-inch headspace in containers for expansion, label with date – thaw overnight in refrigerator before reheating. Bread Pairing: Crusty sourdough, ciabatta, or grain-free cassava bread work beautifully for dipping – toast bread and rub with raw garlic clove for extra flavor. Troubleshooting: If soup is too thick, add broth or water 1/4 cup at a time; if too thin, simmer uncovered 5-10 minutes or mash more beans; if bland, add more salt and fresh lemon juice to brighten flavors.