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Cozy rosemary and garlic white bean soup for comfort and warmth

Cozy Rosemary & Garlic White Bean Soup

A heartwarming soup made with creamy white beans, fragrant rosemary, and rich garlic, perfect for chilly evenings and comforting meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 345
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans cannellini beans (or Great Northern beans)
  • 2 tbsp fresh rosemary (chopped)
  • 4 cloves garlic (minced)
  • 2 tbsp olive oil (for sautéing)
  • 4 cups broth (vegetable or chicken, low-sodium recommended)
  • 1 medium onion (or 2 stalks of celery, chopped)
  • 1 cup carrots (diced)
  • 2 cups spinach (or kale, chopped)
  • 1/2 cup Parmesan cheese (grated, for garnish)
  • 1/2 cup cream (for a richer texture)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion (or celery) and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and chopped rosemary, cooking for an additional minute until fragrant.
Cooking
  1. Pour in the broth and add the diced carrots and cannellini beans. Bring the mixture to a gentle simmer and allow it to cook for about 20 minutes, letting the flavors meld together.
  2. Add the spinach (or kale) and cream, stirring to combine. Cook for another 5 minutes until the greens are wilted and everything is heated through.
  3. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Notes

To serve, ladle the soup into warm bowls and sprinkle with freshly grated Parmesan cheese. Pair with crusty bread or a fresh salad for a complete meal. Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup freezes beautifully for up to 3 months.
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