Creamy Tuscan White Bean & Garlic Soup with Rosemary

Garlic and rosemary give this soup that unmistakably Tuscan vibe; a good splash of heavy whipping cream highlights all those wonderful creamy cannellini beans.


Total Time: 40 minutes

I’m writing this post on Sunday evening as we watch the Oscars. Forty-five minutes or so in, my takeaways are this:

1) My ears say Stewie is hosting. My eyes see something different. So very confused.

2) The “We Saw Your Boobs” song. Surprisingly catchy. I give it a … C. (Sorry, that’s the breast pun I could muster.)

3) Paul Rudd was completely stoned, right? No matter. Still my celebrity boyfriend.

4) Jaws speech cut-off music?! Ha. Pure awesome.

5) Jessica Chastain. Just, gasp.

The truth is, I’ve always loved movies, but in 2012, I saw exactly two in the theater: “This is 40” and “Argo.” The former isn’t anywhere near the Oscars, and rightfully so – it was terrible. The latter, Argo? Both my guy and I loved it. And because it’s pretty much the only movie we’re really familiar with, we’re cheering it on.

As far as watching movies goes, even renting the occasional DVD isn’t even close to the same since we had our little one. The process goes something like this: We put the movie on and settle in. 10, 20, or – on the rare occasion – 30 minutes in, I doze off. The next morning over breakfast, my guy describes the rest of the movie to me. It’s actually a highly entertaining way to do it. Listening to my husband surreptitiously navigate the vulgarities of the last two-thirds of “Ted” in front of the baby was far more entertaining than the first one-third of the actual movie.

This soup has absolutely nothing to do with the Oscars. I don’t think I could relate it no matter how hard I tried. I just happen to be watching the Oscars at about the same time I was ready to share this incredible vegetarian soup with you.

Creamy Tuscan Bean Soup with Rosemary & Garlic recipe - This hearty vegetarian soup tastes rich and creamy and is super easy to make. Vegan option.

About the least graceful recipe intro ever, isn’t it?

This soup is, just, wonderful. It’s hearty and light, rustic and elegant, all at the same time. Garlic and rosemary give it that unmistakably Tuscan vibe; a good splash of heavy whipping cream at the end of the process highlights all those wonderful creamy cannellini beans.

Serve it with garlic-rubbed crostini for a satisfying … what’s that? Jaws music?? Guess it’s time to wrap this up. Here’s the recipe, then!

Creamy Tuscan White Bean & Garlic Soup with Rosemary

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Garlic and rosemary give this soup that unmistakably Tuscan vibe; a good splash of heavy whipping cream highlights all those wonderful creamy cannellini beans.


  • 2 tablespoons butter (substitute olive oil for vegan version)
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 1 cup)
  • 2 teaspoons chopped rosemary
  • 1/4 teaspoon kosher salt
  • 4 cloves garlic, cut in half
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 3 - 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup heavy whipping cream (omit or substitute unsweetened almond milk for a vegan version)
  • Additional coarse salt and freshly ground black pepper


  1. In a medium saucepan over medium-low heat, add the olive oil and butter. Once the butter has melted, add the onion. Cook, stirring occasionally, until the onion is translucent and tender, about 5 minutes.
  2. Gently stir in the rosemary, garlic, 1/4 teaspoon kosher salt, and beans, and cook for another minute.
  3. Add 3 cups vegetable broth and bring to a simmer. Simmer uncovered until the garlic is tender, about 20 minutes.
  4. Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
  5. Return to medium-low heat and stir in the heavy whipping cream. Return to a simmer.
  6. Season to taste with additional kosher salt and freshly ground pepper. Serve with additional chopped fresh rosemary if desired.

Vegan option:

Replace butter with olive oil and omit the heavy whipping cream (or replace it with a splash of unsweetened almond milk).
Adapted from Food Network

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

27 Responses to “Creamy Tuscan White Bean & Garlic Soup with Rosemary”

  1. Nice! Great time of year for some White Bean Soup..cannelini beans do make for a great consistency. Also love that garlic is a big part of it. Maybe I can fuse this one with your 40 Cloves of Garlic soup?

  2. This sounds phenomenal. I love the flavor of rosemary in soups, it’s so savory and delicious. Such a good looking soup!

  3. I missed the Oscars, but I do NOT want to miss out on making this soup. It sounds so stinking comforting and good!

    • You have your baby plants to keep warm! That’s much more important. Hope they stay nice and toasty and start sprouting soon. I’m really enjoying following your journey.

  4. Yummmmm! This soup looks amazing! I adore everything about this soup. So many great flavours.

  5. This soup is amazing. I loved the recipe and the presentation!

  6. Between the garlic and rosemary, I can practically smell this through my computer screen. 🙂 I never watch awards shows, so I always feel so out of the loop for the day or so afterwards…

    • It does make the house smell divine, I must say!

      I used to plant myself on the sofa (or a friend’s) with popcorn and watch from the first moment of red carpet coverage to the last Oscar applause. Now I just DVR it and hope to catch glimpses in between herding baby, dogs, and cat.

      Hollywood, celebrities, fashion – a guilty pleasure of mine, even though I fully recognize how ridiculous most of it is!

  7. Delicious! I always keep some dried cannelini beans on hand, and so I’m always on the lookout for new and interesting ways to use them. I’ll pin this to try soon.

    I made it through about the first hour of the Oscars, and then I was out. It’s just not as interesting as it used to be. I’m jealous that you made it out to see Argo, though — I hear nothing but good things about it. It’s on the Netflix queue. 😉 I really wanted to see Life of Pi in the theater, but the hubby wasn’t interested, blah. I have a feeling it will not be nearly as enthralling on the small screen.

    • I was (and still am) too nervous to ask someone to babysit Miss Thing at night (I want be here for her bedtime routine), so Grandma and Grandpa came over at about 9 a.m. and my guy and I had a very early Argo date! We were the only ones in the theater so it was kind of surreal, but, yes, such a good movie. Happy to see it get the recognition. I really want to see Life of Pi too, it looks beautiful.

  8. I didn’t even watch the Oscars. The only movie I’ve seen in the theater in the past year was Dave Grohls Sound City movie and only because my husband was in it.
    I love white bean soup, this one looks amazing!

  9. I literally just thought in my mind how good a bean soup would be (cold and rainy day here). Awesome! I think I’ll make this tonight! I have a huge head of roasted garlic in the fridge…yummy!

  10. This sounds like comfort food at its best!! 🙂

  11. Beautiful soup. My family doesn’t typically like soups-they never fill them up. This soup, however, was so filling. We had it with crusty bread. Lovely.

  12. Pingback: When Left To My Own Devices I Cook | Nonsense and Beauty Have Close Connections

  13. Trixie's Barr nee trough ton Reply

    Hi Karen was looking for a bean and rosemary soup.

    Noted your name Troughton. Not common who and where are you from. My late husband was from Armagh N. Ireland .

    Had a soup like this near New Orleans years ago so about to use you recipe.

    Touch base


    • Hi, Trixie! I married into the name, too – I’m not really sure about my husband’s family’s back history except that they too trace back to the UK.

      Hope you liked the recipe! So nice to “meet” another Troughton!

  14. Pingback: Menu Plan Monday #75 | Pa-BLAM!

  15. Could I use navy beans instead? Or would that make the soup different? Thanks.

  16. Have you ever used milk instead of heavy cream? I know it wouldn’t be as thick, but does it change the taste much?

    • I have not used milk, but I think the soup will still be delicious with it! It might just not be quite as thick and creamy. If you try it, please come back and let us know how it turns out!

  17. Pingback: Tuscan White Bean Soup | The Wordy Baker

  18. I just made this soup and it was very nice! The only substitution I made was instead of using 35 ehipping cream I used 15 percent cooking cream and it still came out perfect!

    Word of advice for the non vegetarians a nice garnish I used was maple bacon candy
    Simply chop up the bacon, cook midway then add some maple syrup and rosemary and finish the cooking it takes about twenty minutes but it tastes awesome with thr soup

Leave a Comment