Creamy White Bean Soup with Sun-Dried Tomatoes and Rosemary Recipe

Introduction

This Creamy Bean Soup is a comforting and hearty dish perfect for any season. Packed with fresh vegetables, aromatic rosemary, and creamy white beans, it’s both satisfying and easy to make. Enjoy a warm bowl that’s full of flavor and simple to prepare.

Ingredients

• 2 tablespoons olive oil or avocado oil
• 1 large yellow onion, diced
• 5 ribs celery, diced
• 4 large carrots, diced
• 6 fresh garlic cloves, sliced
• 1/3 cup sun-dried tomatoes, chopped
• 2 tablespoons finely chopped fresh rosemary
• 3 x 15oz cans white beans, drained and rinsed
• 3 cups stock or broth
• Sea salt and ground black pepper, to taste
• Fresh parsley as garnish

Instructions

1. Step 1: Heat the oil in a large Dutch oven or stockpot over medium heat.
2. Step 2: Add the diced onion, celery, and carrots, and sauté for about 4 minutes until they begin to soften.
3. Step 3: Stir in the sliced garlic, chopped sun-dried tomatoes, and fresh rosemary, continuing to sauté until fragrant.
4. Step 4: Add the drained and rinsed white beans and stock, stirring to combine everything well.
5. Step 5: Season with sea salt and freshly ground black pepper to taste.
6. Step 6: Reduce heat to low and simmer for 20 to 25 minutes to allow the flavors to meld together. Add more broth as needed if the soup thickens too much.
7. Step 7: Serve the soup hot, garnished with fresh parsley if desired. Enjoy!

Tips & Variations

• For a smoother texture, use an immersion blender to partially puree the soup before serving.
• Replace fresh rosemary with dried if fresh isn’t available; use about 1 teaspoon dried rosemary.
• Try adding a splash of lemon juice or a sprinkle of Parmesan cheese for extra brightness and depth.
• For a vegan version, ensure your stock is vegetable-based and skip any cheese toppings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a bit of broth or water if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of white beans?

Yes, cannellini or great northern beans are perfect substitutes. You can also try chickpeas, though the flavor and texture will vary slightly.

Is it possible to make this soup in a slow cooker?

Absolutely! After sautéing the vegetables and garlic, transfer everything to a slow cooker, add the beans and broth, and cook on low for 6-8 hours or on high for 3-4 hours.

Creamy White Bean Soup with Sun-Dried Tomatoes and Rosemary Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Creamy Bean Soup is a comforting and flavorful dish made with white beans, fresh vegetables, and aromatic herbs. Simmered slowly to blend all flavors, it offers a rich, creamy texture without any cream, perfect for a wholesome meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 large yellow onion, diced
• 5 ribs celery, diced
• 4 large carrots, diced
• 6 fresh garlic cloves, sliced
• 1/3 cup sun-dried tomatoes, chopped
• 2 Tbsps finely chopped fresh rosemary
• Fresh parsley as garnish

Liquids & Canned Goods

• 3 x 15oz cans white beans, drained and rinsed
• 3 cups stock or broth

Oils & Seasonings

• 2 Tbsps olive oil or avocado oil
• Sea salt, to taste
• Ground black pepper, to taste

Instructions

1. Heat the oil: Heat your olive oil or avocado oil in a large Dutch oven or stockpot over medium heat to prepare for sautéing the vegetables.
2. Sauté vegetables: Add diced onion, celery, and carrots to the pot and sauté for about 4 minutes until they begin to soften.
3. Add aromatics: Stir in the sliced garlic, chopped sun-dried tomatoes, and finely chopped fresh rosemary; continue to sauté until fragrant, enhancing the soup’s flavor base.
4. Add beans and broth: Pour in the drained and rinsed white beans along with 3 cups of stock or broth; stir thoroughly to combine all ingredients.
5. Season soup: Add sea salt and freshly ground black pepper according to your taste preferences.
6. Simmer: Reduce heat to low and let the soup simmer gently for 20-25 minutes, allowing the flavors to meld together nicely. Add additional broth if the soup becomes too thick during cooking.
7. Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and enjoy this creamy, hearty bean soup.

Notes

• For extra creaminess, blend a portion of the soup before serving.
• Use vegetable broth to keep the soup vegetarian or vegan.
• Adjust seasoning gradually and taste as you go for best results.
• Sun-dried tomatoes add a rich umami flavor, but can be omitted if unavailable.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely.

Keywords: Creamy bean soup, white bean soup, vegetarian soup, healthy soup recipe, easy bean soup, rosemary soup, comforting soup