This soup could’ve been so much easier if I used canned beans…

…but I didn’t have any, so I used my Instant Pot instead of soaking them overnight.

And honestly? It turned out so good.

So here’s both ways — because sometimes you plan ahead… and sometimes you don’t.

This rosemary white bean soup is creamy, comforting, and simple either way. Perfect for weeknights, meal prep, or those “what am I making for dinner?” moments.

🎥 Watch How to Make It

Ingredients (Serves 6)

• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp dried rosemary
• ¼ tsp dried thyme
• Pinch red pepper flakes
• Black pepper, to taste
• 3 cups chicken or vegetable broth

Beans (choose one):

• Canned: 3 cans white beans (drained & rinsed)
• Dry: 2 cups dry white beans + 7 cups water

Optional finish:

• Fresh lemon juice
• Olive oil
• Grated Parmesan

If Using Canned Beans (Quick Method)

1. Blend:
   • 1 can white beans
   • ½ cup broth
     until smooth.
2. In a large pot:
   • Heat olive oil
   • Sauté garlic + rosemary for about 1 minute
3. Add:
   • blended beans
   • remaining 2 cans whole beans
   • remaining broth
   • thyme, red pepper flakes, black pepper
4. Simmer for 15–20 minutes.

If Using Dry Beans (No-Soak Instant Pot Method)

1. Add to Instant Pot:
   • 2 cups dry beans
   • 7 cups water
2. Cook:
   • High pressure 30 minutes
   • Natural release 10–15 minutes
3. Reserve the cooking liquid.
4. Blend:
   • 2 cups cooked beans
   • 1 cup bean liquid
5. In a pot:
   • Heat olive oil
   • Sauté garlic + rosemary
6. Add:
   • blended beans
   • remaining whole beans
   • broth
   • thyme, red pepper flakes, black pepper
7. Simmer for 15–20 minutes.

To Finish (Don’t Skip This)

• Squeeze of lemon
• Drizzle of olive oil
• Sprinkle of Parmesan

Pro Tips

• Mash a few beans at the end for extra thickness
• Add spinach or kale for a veggie boost
• Use vegetable broth to keep it vegetarian

Print Recipe

Rosemary White Bean Soup

Prep Time10 minutes mins

Cook Time45 minutes mins

55 minutes mins

Servings: 6

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic minced
• ½ tsp dried rosemary
• ¼ tsp dried thyme
• Pinch red pepper flakes
• Black pepper to taste
• 3 cups chicken or vegetable broth

Beans (choose one):

• 3 cans white beans drained & rinsed
• OR 2 cups dry white beans + 7 cups water

Optional finish:

• Lemon juice
• Olive oil
• Parmesan

Instructions

Canned Beans Method:

• Blend 1 can white beans with ½ cup broth until smooth.
• Heat olive oil in a pot and sauté garlic + rosemary for 1 minute.
• Add blended beans, remaining beans, broth, and spices.
• Simmer 15–20 minutes.

Dry Beans (No-Soak Instant Pot):

• Add dry beans and water to Instant Pot.
• Cook on high pressure for 30 minutes.
• Natural release 10–15 minutes.
• Reserve liquid.
• Blend 2 cups beans + 1 cup liquid until smooth.
• Heat olive oil and sauté garlic + rosemary.
• Add blended beans, remaining beans, broth, and spices.
• Simmer 15–20 minutes.

Notes

Notes

• Mash beans for a thicker texture
• Add greens like spinach or kale if desired
• Finish with lemon, olive oil, and parmesan for best flavor

FAQ

Can I make white bean soup without soaking beans?
Yes! Using an Instant Pot allows you to cook dry beans without soaking overnight.

What beans work best?
Cannellini or navy beans are perfect for this soup.

How do I make it creamier?
Blending part of the beans creates a naturally creamy texture without cream.

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