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Home » Soup » Rosemary White Bean Soup.

Rosemary White Bean Soup.

Jan 4, 2020 · Modified: Jan 4, 2020 by Kelly Roenicke · 3 Comments

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easy rosemary bean soup

This rosemary white bean soup is a hearty and filling soup that’s free of the top allergens. It’s the perfect meal to make on those cold winter nights. Add a side salad and some cornbread and you have a cozy dinner for your family.

white bean soup in a teal bowl

After a month of more sweets and treats than usual, I don’t think I’m alone in craving more vegetables in January.

And although I love salads in the warmer months, I just can’t bring myself to eat much salad in the winter. So we tend to consume lots of cooked vegetables over here in this chilly weather. Our favorite way to get our veggies is through hearty, healthy soups that fill us up, like this rosemary white bean soup.

Soups are a staple for us, for a few reasons: they’re easy to make gluten free and allergy friendly, they’re tasty, and they’re great for making a double batch and having lots of leftovers on hand.

rosemary white bean soup in a teal soup bowl on a floral napkin

This rosemary white bean soup is so easy. It’s simply canned white beans, carrots, celery, onions, potatoes, broth, and some fresh rosemary. If you are out of rosemary, feel free to use another herb that you enjoy.

That’s one great thing about soups and stews – you can customize them to suit your needs. With this bean soup, feel free to use a different type of bean, or add some more vegetables, or even add some bacon if you feel so inclined. You can’t mess it up, and you may just find that you’ve made a new family favorite.

Should I use homemade broth in this recipe?

If you have homemade broth on hand, go ahead and use it! I used canned broth, but either is fine.

Does this soup require canned beans or dried beans?

I used canned beans in this recipe, because it’s more convenient. You just open the can, drain and rinse the beans, and that’s it! But if you prefer to use dried beans, you can. Just remember to allow enough prep time to soak the beans for several hours. Read about cooking with dried beans here.

Can I freeze leftover soup?

Yes, freezing the leftovers works well. If you want to have easy lunches on hand, just freeze the soup in individual containers.

What to serve with rosemary white bean soup:

  • fluffy vegan breadsticks
  • gluten free vegan corn muffins
  • homemade gluten free crackers

Disclosure: This post contains affiliate links.

easy rosemary white bean soup recipe
5 from 1 vote
Print

Rosemary White Bean Soup.

A cozy winter recipe, this rosemary white bean soup is a delicious gluten free meal. Serve with warm breadsticks for an easy dinner!

Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword bean and potato, healthy soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 281 kcal
Author Kelly Roenicke

Ingredients

  • 1 Tablespoon olive oil
  • 1 small sweet onion chopped
  • 3 celery stalks chopped
  • 2 carrots peeled and chopped
  • 30 ounces canned white beans Great Northern beans or Navy beans
  • 32 ounces vegetable broth or chicken broth
  • 3 potatoes peeled and diced
  • 3 teaspoons fresh rosemary finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
US Customary - Metric

Instructions

  1. Place the olive oil, onion, celery, and carrots in a soup pot and cook over medium heat until tender, about 7 minutes.

  2. Rinse and drain the canned white beans and add them to the pot. Add the broth, potatoes, rosemary, salt and pepper and raise the heat to high. Bring to a boil.

  3. Reduce the heat to a simmer and cook for 20 minutes. Use a potato masher or immersion blender to partially puree the soup. Add more salt and pepper if desired.

  4. Serve with bread or crackers.

Recipe Notes

Store leftover soup in the refrigerator. Use within 4-5 days.

Nutrition Facts
Rosemary White Bean Soup.
Amount Per Serving
Calories 281 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 851mg37%
Potassium 1266mg36%
Carbohydrates 52g17%
Fiber 11g46%
Sugar 6g7%
Protein 14g28%
Vitamin A 3809IU76%
Vitamin C 17mg21%
Calcium 161mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

white bean vegetable soup in white bowl on blue napkin

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Soup, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Peanut Free, refined sugar free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Kim

    December 23, 2020 at 8:44 pm

    5 stars
    This recipe is simple, quick and absolutely delicious! My gluten/dairy free teenage daughter loved it, and my son without food issues enjoyed it as well! Thank you, Kelly!

    Reply
    • Kelly Roenicke

      January 4, 2021 at 10:26 am

      So happy to hear this was a hit! Thanks for letting me know!

      Reply
  2. Victoria

    February 19, 2020 at 8:49 pm

    This soup is so quick and easy and oh so delicious! I had all the ingredients on hand except fresh rosemary so I substituted 1 tsp dried and I thought it tasted great. I’ve made this twice and its perfect for these cold winter nights.

    Reply

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