White Bean and Rosemary Soup
This white bean and rosemary soup is cozy, hearty, and full of flavor. Made with wholesome ingredients and fresh herbs, it’s an easy, healthy recipe perfect for weeknights or chilly days.
$8.65 per recipe/$1.44 per serving
There’s nothing quite like a big pot of homemade soup simmering on the stove, and this white bean and rosemary soup is one you’ll want to make again and again.
It’s hearty but simple, made with just a handful of wholesome ingredients, and the fresh rosemary gives it the most comforting, earthy flavor. Whether you’re looking for a quick weeknight dinner, a budget-friendly meal, or a cozy dish to share with family, this soup checks all the boxes.
This recipe works because it’s:
- Full of simple pantry ingredients: Most of the items are things you already have on hand—beans, broth, onions, garlic, and herbs—making this soup easy and affordable.
- Hearty and satisfying: White beans give the soup a creamy texture and plenty of protein and fiber, so it’s filling without being heavy.
- A one pot meal: Less cleanup and more convenience—everything cooks together in a single pot.
- Perfect for leftovers: The flavors deepen as it sits, so it tastes even better the next day.
Step-by-Step Instructions
Heat 1 Tablespoon of olive oil in a pot. Sauté 1 chopped onion, 2 chopped celery stalks, and 2 chopped carrots until soft (about 7 minutes).
Add 3 cloves of minced garlic, 1 teaspoon of fresh minced rosemary, ½ teaspoon of dried thyme, and 1 bay leaf; cook for 1 minute.
Stir in 30 ounces of canned cannellini beans (drained and rinsed), 4 cups of vegetable broth, and ½ cup farro. Simmer for 15 minutes.
Remove the bay leaf, then puree half the soup (using immersion blender or by transferring to blender) to create a creamy texture.
Add 1 Tablespoon of lemon juice, and salt and pepper to taste.
Serve This With
This soup pairs well with:
- Crusty artisan bread
- Cheesy French Bread
- Parmesan Drop Biscuits
- Caesar salad
- Posh Squash
- Turkey paninis
Recipe Costs
This soup costs $8.65 to make which is $1.44 a serving! This is a great option to fill your family up without breaking the bank.
- Olive oil – $0.20
- Onion – $0.65
- Celery ribs – $0.44
- Carrots – $0.50
- Garlic – $0.15
- Rosemary – $0.42
- Thyme – $0.01
- Bay leaf – $0.12
- Cannellini beans – $2.50
- Vegetable broth – $2.00
- Farro – $1.50
- Lemon juice – $0.11
- Salt & pepper – $0.05
FAQs
Yes, Great Northern beans, cannellini beans, or navy beans all work well in this soup. Use whichever you have on hand or prefer.
If you prefer dried beans, soak and cook them ahead of time.
Absolutely. This soup stores well and tastes even better the next day as the flavors deepen. Simply reheat on the stove top or in the microwave.
Yes! Let the soup cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
White Bean and Rosemary Soup
Ingredients
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced (or ½ tsp dried)
- ½ teaspoon thyme
- 1 bay leaf
- 30 ounces canned cannellini beans, drained & rinsed
- 4 cups vegetable broth
- ½ cup farro
- 1 Tablespoon lemon juice
- salt & pepper, to taste
Instructions
- Heat 1 Tablespoon of olive oil in a pot. Sauté 1 chopped onion, 2 chopped celery stalks, and 2 chopped carrots until soft (about 7 minutes).
- Add 3 cloves of minced garlic, 1 teaspoon of fresh minced rosemary, ½ teaspoon of dried thyme, and 1 bay leaf; cook for 1 minute.
- Stir in (2) 15-ounce cans of drained white beans, 4 cups of vegetable broth, and ½ cup farro. Simmer for 15 minutes.
- Remove the bay leaf, then puree half the soup (using immersion blender or by transferring to blender) to create a creamy texture. Return the soup to the pot after using a blender.
- Add 1 Tablespoon of lemon juice, and salt and pepper to taste.
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Want More?
If you liked this post, be sure to check out my list of the Best Ever Fall Soups and Stews!
