Rosemary White Bean Soup

Let me tell you about a treasure of a recipe I discovered not too long ago. It all started on a chilly autumn evening, when I found myself rummaging through my pantry looking for something warm and comforting. You know how those crisp evenings can make you crave a bowl of soup that feels like a warm hug? That’s when I stumbled upon this wonderful Rosemary White Bean Soup, and I knew it would be just the thing to chase the chill away.


Gathering the Ingredients


First, let’s talk about what you’ll need. This recipe is simple and calls for ingredients you might already have in your kitchen. Here’s what I gathered:



  • 3 cans of white beans (great northern or cannellini works)

  • 1 onion, diced

  • 3 cloves of garlic, minced

  • 4 cups vegetable broth (or chicken broth if you prefer)

  • 1 cup of fresh kale or spinach, chopped

  • 2 tablespoons fresh rosemary (or 1 tablespoon dried)

  • Salt and pepper to taste

  • Olive oil for sautéing


Cooking with Love


Now, cooking this soup brings such joyous memories. I remember standing at the stove, the smell of garlic wafting through the kitchen, and my husband wandering in asking, “What’s for dinner?” It makes me smile just thinking about it.


Start by heating a couple of tablespoons of olive oil in a big pot over medium heat. Toss in your diced onion and let it sauté for about five minutes until it gets soft and fragrant. You’ll want to add the minced garlic after that, just for a minute or so—keep an eye on it! Garlic can go from perfect to burnt in no time.


Bringing it All Together


Once the kitchen is full of that lovely aroma, it’s time to add the white beans and vegetable broth. Stir them in with the sautéed onions and garlic, then sprinkle in that fresh rosemary. The flavors will mix beautifully! Bring it to a gentle simmer, and let it cook for about 15 minutes.


After that, I like to add in the chopped kale or spinach—it adds a pop of color and extra nutrition to the soup. Just let it simmer for another five minutes, and then taste it. You may want to add a sprinkle of salt and pepper to season it just right.


The Magic Moment


The best part is when it’s time to serve! I remember ladling the soup into our bowls, and everyone’s eyes lighting up with delight. It’s a simple dish that warms the heart and fills the belly. I often serve it with some crusty bread on the side—it’s perfect for dipping!


Leftovers: A Blessing


Oh, and don’t worry if you have leftovers; they’re a blessing in disguise! Just keep the soup in an airtight container in the fridge, and it should last for 3 to 4 days. I love reheating a bowl for lunch the next day, and the flavors get even better!


Final Tips


To make this soup your own, feel free to swap in different herbs if you like. You can even add some diced carrots or celery while you sauté the onions—anything that you enjoy!


So, there you have it, my dear friends! A delightful Rosemary White Bean Soup that not only nourishes your body but warms your soul. I hope you all enjoy making it as much as I do—share it with your loved ones and create those sweet memories in your kitchen too!

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