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.
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.
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:
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Rosemary White Bean Soup.
- 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
- Place the olive oil, onion, celery, and carrots in a soup pot and cook over medium heat until tender, about 7 minutes.
- 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.
- 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.
- Serve with bread or crackers.