If you’re looking for a comforting and easy-to-make soup, this Cannellini Bean Soup with Rosemary and Garlic is a must-try.
The creamy cannellini beans combined with the fresh rosemary and a hint of garlic make for a flavorful and satisfying meal. Plus, the golden, crispy bread cubes on top add the perfect crunch. It’s a simple recipe that doesn’t take much time, but the results are delicious.
Let me show you how to make this hearty and healthy soup!
White Bean and Rosemary Soup with Garlic
Course: SoupsCuisine: ItalianDifficulty: Easy6
servings10
minutes20
minutes343
kcalCannellini Bean Soup with Rosemary and Garlic is a hearty and healthy dish perfect for any season.
Made with white cannellini beans, fresh rosemary, minced garlic, and extra-virgin olive oil, this soup is both flavorful and nutritious. Topped with golden, toasted bread cubes, it offers a satisfying texture and taste.
Easy to prepare, it can be served hot, at room temperature, or even cold.
Ingredients
3 cans of white cannellini beans
3 sprigs fresh rosemary
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 cups bread cubes
Salt and freshly ground black pepper to taste
Directions
- Preheat your oven to 350°F (175°C). Spread the bread cubes on a
baking tray and bake for about 15 minutes, or until they are golden and crisp. - Open the cans of cannellini beans, then rinse and drain them thoroughly. Pour the beans into a large saucepan and add enough water to cover them by about 1 inch (2,5 cm).
- Add the fresh rosemary sprigs to the pan. Bring the water to a boil over medium-high heat, leaving the pot uncovered.
- Once the water reaches a boil, reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, stirring occasionally to prevent the beans from sticking to the bottom.
- Remove the pot from the heat. Stir in the minced garlic and extra-virgin olive oil, seasoning with salt and freshly ground black pepper to taste.
- Remove the rosemary sprigs from the pot.
- For a thicker consistency use an immersion blender to partially puree the soup.
- Serve the soup hot, at room temperature, or even cold. Top each serving with the toasted bread cubes.
Notes
- Enhance Flavor: For an extra layer of flavor, you can sauté the garlic in the olive oil before adding it to the soup. This can bring out a deeper garlic flavor.
- Serving Options: While the soup can be enjoyed hot or cold, the toasted bread cubes should be added just before serving to maintain their crunch. If making the soup ahead of time, store the bread cubes separately.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning with additional salt and pepper if needed. The flavors can vary depending on the freshness of the rosemary and garlic.
- Customize Texture: For a creamier soup, use an immersion blender to partially puree the beans. If you prefer a chunkier texture, simply mash some beans against the side of the pot with a wooden spoon.
- Monitor Simmering: When simmering the beans, keep an eye on the water level and stir occasionally to prevent the beans from sticking to the bottom of the pot. Add a bit more water if necessary to maintain the desired consistency.
FAQ White Bean and Rosemary Soup with Garlic:
1. Can I use dried cannellini beans instead of canned?
Yes, you can use dried beans. Soak them overnight, then cook them until tender before proceeding with the recipe. This will add some extra time to the preparation.
2. How do I prevent the beans from sticking to the bottom of the pot?
Stir the beans occasionally while they simmer. Make sure there is enough water in the pot to keep the beans submerged.
3. Can I use a different type of beans?
Yes, you can substitute cannellini beans with other white beans like Great Northern beans or navy beans.
4. What if I don’t have fresh rosemary?
You can use dried rosemary instead. Use about 1-2 teaspoons of dried rosemary as a substitute for the fresh sprigs.
5. How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
6. Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
7. Can I add other vegetables to this soup?
Absolutely! You can add chopped carrots, celery, or spinach for extra flavor and nutrition. Add them when you start simmering the beans.
8. How can I make the soup thicker?
Use an immersion blender to partially puree the soup to your desired consistency. If you don’t have an immersion blender, you can mash some of the beans with a potato masher or blend a portion of the soup in a regular blender.
9. What can I use instead of bread cubes for topping?
If you prefer, you can use croutons, toasted nuts, or even a sprinkle of grated cheese as a topping instead of bread cubes.
10. Is this soup vegan?
Yes, this soup is vegan as long as you use vegetable-based toppings and avoid any animal-based additions.
11. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator. Reheat it just before serving and add the toasted bread cubes right before eating to keep them crispy.
