A satiating, comforting, full-of-flavor, creamy white bean soup with rosemary, garlic, and – if you like – some cream for extra richness (but it’s totally fine without!). When you’re craving a simple, easy, and healthy wintertime dinner with a tuscan vibe, this creamy white bean soup has you covered.
This creamy white bean 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 – if you wish – at the end of the process highlights all those wonderful creamy cannellini beans.
Serve it with garlic-rubbed crostini. So good.
Creamy 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