Cannellini Bean Soup with Rosemary is a timeless, rustic dish rooted in the heart of Italian home cooking. Simple ingredients—creamy white cannellini beans, fragrant rosemary, garlic, and olive oil—come together to create a soup that is both comforting and deeply flavorful. This is the kind of meal that warms you from the inside out, perfect for chilly evenings, relaxed weekends, or whenever you crave something nourishing yet uncomplicated.
What makes this soup truly special is its balance of elegance and simplicity. Rosemary infuses the broth with a piney, aromatic depth, while the beans create a naturally creamy texture without the need for cream. Finished with a drizzle of olive oil or a sprinkle of Parmesan, this soup feels like a bowl of countryside comfort.
Why I Love This Recipe
I love this recipe because it proves that simple food can be incredibly satisfying. With just a handful of pantry staples, you get a soup that feels hearty, wholesome, and luxurious at the same time. The rosemary aroma fills the kitchen as it simmers, creating that unmistakable “home-cooked” feeling.
It’s also versatile, budget-friendly, and perfect for meal prep. Whether served as a light lunch or a comforting dinner, this soup never disappoints.
Why This Is a Must-Try Dish
- Naturally creamy without added dairy
- Packed with plant-based protein and fiber
- Classic Italian flavors
- Budget-friendly and pantry-based
- Great for make-ahead meals
If you enjoy rustic, slow-simmered soups with bold herb flavor, this recipe is a must.
Recipe Overview
- Course: Soup / Main Course
- Cuisine: Italian
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: Approx. 290 calories per serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1½ teaspoons fresh rosemary, finely chopped
(or ¾ teaspoon dried rosemary) - 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese (optional)
- Fresh parsley or extra rosemary for garnish
Cooking Directions
- Sauté vegetables until soft
- Add garlic and rosemary
- Add beans and broth
- Simmer until flavors meld
- Finish with seasoning and optional cheese
Step-by-Step Preparation Method
Step 1: Sauté the Base
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 6–7 minutes until softened and fragrant.
Step 2: Add Garlic and Rosemary
Stir in garlic and chopped rosemary. Cook for 30–60 seconds until aromatic, being careful not to burn the garlic.
Step 3: Add Beans and Broth
Add cannellini beans, broth, bay leaf, and red pepper flakes (if using). Bring to a gentle boil.
Step 4: Simmer
Reduce heat to low and simmer uncovered for 25 minutes, allowing flavors to develop.
Step 5: Adjust Texture
For a creamier soup, mash some beans with the back of a spoon or use an immersion blender to partially blend.
Step 6: Finish
Remove bay leaf. Season with salt and pepper to taste. Stir in Parmesan if desired.
How to Serve
- Serve hot with crusty bread or garlic toast
- Drizzle with high-quality olive oil
- Sprinkle with Parmesan or fresh herbs
- Pair with a simple green salad
Recipe Tips
- Fresh rosemary gives the best flavor
- Don’t over-blend—some texture is best
- Taste before salting (broth and cheese add salt)
- Let soup rest 10 minutes before serving
- Use good-quality olive oil for finishing
Variations
Creamy Italian Bean Soup
Blend half the soup for a silky texture.
Vegan Version
Skip Parmesan and add nutritional yeast.
Tuscan-Style
Add kale or spinach in the final 5 minutes.
Protein-Boosted
Add shredded chicken or Italian sausage.
Lemon-Rosemary Twist
Add lemon zest and juice for brightness.
Freezing and Storage
Refrigerator
- Store in an airtight container for up to 4 days
Freezer
- Freeze for up to 3 months
- Cool completely before freezing
- Thaw overnight in the refrigerator
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
- Ladle
- Immersion blender (optional)
Conclusion
Cannellini Bean Soup with Rosemary is a beautiful example of simple ingredients creating deep, comforting flavor. With its creamy texture, aromatic herbs, and nourishing qualities, this soup is perfect for cozy nights, family meals, or meal prep.
Once you try this classic Italian-inspired soup, it’s sure to become a staple in your kitchen—one you’ll return to again and again for warmth, simplicity, and satisfaction.
Cannellini Bean Soup with Rosemary
Description
Cannellini Bean Soup with Rosemary is a timeless, rustic dish rooted in the heart of Italian home cooking. Simple ingredients—creamy white cannellini beans, fragrant rosemary, garlic, and olive oil—come together to create a soup that is both comforting and deeply flavorful. This is the kind of meal that warms you from the inside out, perfect for chilly evenings, relaxed weekends, or whenever you crave something nourishing yet uncomplicated.
Ingredients
Instructions
-
Sauté the Base : Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 6–7 minutes until softened and fragrant.
-
Add Garlic and Rosemary : Stir in garlic and chopped rosemary. Cook for 30–60 seconds until aromatic, being careful not to burn the garlic.
-
Add Beans and Broth : Add cannellini beans, broth, bay leaf, and red pepper flakes (if using). Bring to a gentle boil.
-
Simmer : Reduce heat to low and simmer uncovered for 25 minutes, allowing flavors to develop.
-
Adjust Texture : For a creamier soup, mash some beans with the back of a spoon or use an immersion blender to partially blend.
-
Finish : Remove bay leaf. Season with salt and pepper to taste. Stir in Parmesan if desired.
