Here’s another one from the archives: a satiating, comforting, full-of-flavor white bean soup with rosemary, garlic, and – if you like – some cream for extra richness (but it’s totally fine without!) I’ve changed up the recipe a bit from the original – I’d added some whole beans, made the cream optional, and reduced the oil a bit. Still plenty delicious! When you’re craving a simple, easy, and healthy wintertime dinner, this Tuscan White Bean Soup has you covered.
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.
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. (Update: I usually make this recipe without the heavy whipping cream these days – delicious either way).
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 Soup
- 2 tablespoons olive oil
- 1/2 medium yellow onion (diced) (about 1 cup)
- 1/4 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
- 4 medium cloves garlic (minced)
- 2 15-ounce cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
- 4 cups low-sodium vegetable broth
- 2 teaspoons chopped fresh rosemary
- 1/2 cup heavy whipping cream (optional; omit for a vegan version)
- Additional olive oil and fresh chopped rosemary for garnish (if desired)
- In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
- Add the garlic and cook, stirring, for another minute.
- Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
- 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).
- Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
- Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.
Vegan option:Omit the heavy whipping cream (or replace it with a splash of unsweetened almond milk).
Updated recipe:On Dec. 11, 2017, I updated this recipe. I reduced the amount of fat called for up front (originally I called for 1 tablespoon butter and 2 tablespoons olive oil). I also added two additional cans of cannellini beans to the equation to make this an overall heartier soup. I now make the recipe without the heaving whipping cream or any additional milk - I find it plenty delicious without the addition. Adapted from Food Network
Originally posted Feb 25, 2013. Updated Dec. 11, 2017.
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?
That sounds like amazing idea to me! 🙂
This sounds phenomenal. I love the flavor of rosemary in soups, it’s so savory and delicious. Such a good looking soup!
Me too! Rosemary just adds this wonderful hearty and rustic quality you can’t find anywhere else. One of my favorite ingredients!
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.
Yummmmm! This soup looks amazing! I adore everything about this soup. So many great flavours.
Thanks, Courtney! I keep thinking about your new blog design. Just love it. 🙂
This soup is amazing. I loved the recipe and the presentation!
Thanks so much!
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!
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.
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!
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!
This sounds like comfort food at its best!! 🙂
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.
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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.
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!
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Could I use navy beans instead? Or would that make the soup different? Thanks.
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!
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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
COuld I have this as a chilled soup in summer?? And also could I substitute heavy cream with greek yogurt??
I haven’t tried either idea, but both sound delicious. If you try them please report back! 🙂
That sounds like an amazing idea!!!
Thank you so much. 🙂
This was VERY tasty! I did use the heavy whipping cream and it was oh so good! Husband would have preferred some meat in it, so may make a batch with chicken sometime but as for me I have new fav soup!
For m at, I use smoked sausage or a hotter sausage if you prefer. Great flavor
Great idea for the meat eaters!
My family loves this soup. In the Winter especially, this soup has become a go-to comfort food. We make it vegan by adding a bit of almond milk in place of the heavy cream, and I also add diced carrots to up the nutritional value of the soup. I read a review where someone added kale to this soup, so I might try that next. Thank you for sharing the recipe!
Okay, I need to try it with both carrots and kale asap! Thanks so much for the ideas and I’m so happy you love it as much as we do. 🙂
This soup was AMAZING. Soo tasty and so simple! So perfect for a simple Sunday soup. I will make this again and again. Next time, I will double it for our family. I also simmered it with the lid on because I found it took too long for it to come to a simmer with the lid off. I used regular milk instead of whole milk. Just lovely! Even better with a squeeze of lemon juice on top. Thank you!
delicious! people complained of it lacking flavor but it was very flavorful to me. I like citrus flavors so I squeezed a lemon slice over my serving and it enhanced the garlic and rosemary flavors very well. the only thing I suggest is to add more beans when you puree the first set of canned beans …thats only if you like a thicker and creamier soup.
Love the idea of a squeeze of lemon. Thanks Allison!
Can I freeze this? I’m not sure because of the cream… I can’t wait to try this 🙂
Hi Amy, I’d suggest freezing w/o the cream, then when you heat it back up, add the splash of cream. It’s also pretty good without the cream if you want to go that route!
what does this mean?
” 2 (15-ounce) cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided”
Is that FOUR, 15 oz cans cannellini beans?
Yep! Two cans initially – those beans are pureed – then the additional cans are added at the end and not pureed.
I’m going to give this a try with one addition – smoked turkey wings to make the stock.
How many servings (cups) does this make?