Creamy White Bean & Rosemary Soup
Creamy White Bean & Rosemary Soup is the ultimate comfort food, perfect for chilly evenings. This luscious soup combines smooth blended white beans with aromatic rosemary and a hint of coconut milk for creaminess. It’s an inviting dish that warms both heart and soul, making it ideal for family gatherings or cozy nights in. With simple ingredients and foolproof techniques, you’ll impress your loved ones with a restaurant-quality meal at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 2 cans (15 oz each) canned white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon fresh rosemary, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until soft and translucent (about 5 minutes).
- Add minced garlic and chopped rosemary; cook for an additional minute until fragrant.
- Stir in the drained white beans and vegetable broth, combining thoroughly. Bring to a simmer.
- Blend the mixture using an immersion blender until smooth; leave some chunks if desired.
- Return to low heat and mix in coconut milk. Season with salt and pepper to taste.
- Serve hot, garnished with extra rosemary or a drizzle of olive oil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For a heartier version, substitute half of the white beans with chickpeas. Spice it up by adding smoked paprika or red pepper flakes for a kick. Leftover soup can be stored in airtight containers in the fridge for up to five days or frozen for three months.