Description
The ultimate comfort meal made almost entirely from pantry staples. This rich, creamy soup achieves its velvety texture without any dairy, relying instead on puréed cannellini beans and fragrant rosemary. Deep, slow-cooked flavor in less than 30 minutes.
Ingredients
- 3 (15 oz) cans cannellini beans
- 2 cups vegetable (or chicken) broth
- 4 cloves garlic (minced), 2 tbsp olive oil
- 1/2 tsp dried rosemary, 1/4 tsp dried thyme
- 1 pinch crushed red pepper flakes
- Freshly cracked black pepper and salt to taste
Instructions
Base: Purée one can of beans (with its liquid) until smooth. Drain and rinse the other two cans.
Aromatics: Heat olive oil in a pot over medium. Sauté minced garlic for 1 min until fragrant (do not brown).
Simmer: Add puréed beans, whole beans, broth, and spices. Bring to a boil, then lower heat and simmer uncovered for 15 mins, stirring occasionally.
Thicken & Season: Smash a few beans against the side of the pot with a spoon to reach desired thickness. Salt to taste and serve with an olive oil drizzle.
Notes
The Purée Secret: Blending the beans with their canning liquid adds extra starch and body, allowing the soup to reach a professional, velvety consistency without heavy cream.
Salt Control: Broths vary wildly in sodium. Always wait until the end of the 15-minute simmer to add salt, as the flavors concentrate during reduction.
Herb Tip: If swapping for fresh rosemary, triple the amount (approx. 1.5 tsp) as fresh needles are less concentrated than the dried version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup / Main Course
- Method: Stovetop / Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 2
- Sodium: 740
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 12
- Protein: 14
- Cholesterol: 0
Keywords: rosemary garlic white bean soup, cannellini bean soup, 30 minute meals, vegan creamy soup, healthy pantry recipes