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Rosemary White Bean Soup

Prep Time10 minutes
Cook Time45 minutes
55 minutes
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