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White Bean & Rosemary Soup

Serves 4 Soup vegan, Soups

White Bean & Rosemary Soup

White Bean & Rosemary Soup is a staple of the Italian countryside, where olive groves and lemon trees shape the everyday table. This version captures the essence of home cooking — simple, yet evocative of the sea breeze and garden freshness that defines Mediterranean living. It's an ideal choice for a leisurely lunch or a cozy dinner, offering a taste of rustic comfort without leaving your kitchen.

The soup has a creamy texture from the cannellini beans, harmonized by the earthy aroma of rosemary and the subtle sweetness of sautéed onion. The extra virgin olive oil lends a fruity richness, while a squeeze of lemon brightens each spoonful, making every mouthful a reminder of sunlit afternoons in the Italian countryside.

Ingredients

  • 400 gcannellini beans
  • 1onion
  • 2 clovesgarlic
  • 2 sprigsrosemary
  • 60 mlextra virgin olive oil
  • 1 Lvegetable stock
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion and mincing 2 cloves of garlic. In a large pot, heat 60 ml of extra virgin olive oil over medium heat. Once the oil is shimmering, add the onion and garlic. Stir them occasionally, cooking until the onion becomes translucent and the garlic releases a fragrant aroma, about 5 to 7 minutes.
  2. Strip the leaves from 2 sprigs of rosemary and finely chop them. Add the rosemary to the pot, stirring it into the softened onions and garlic. This will infuse the oil with a woody, aromatic scent that forms the base of the soup.
  3. Rinse and drain 400 g of cannellini beans. Add them to the pot, stirring well to coat them with the fragrant oil and aromatics. This step helps the beans absorb the flavors early on.
  4. Pour in 1 L of vegetable stock, stirring to combine everything. Bring the mixture to a gentle simmer over medium heat. Allow it to cook until the beans are tender and the flavors have melded, which you can notice when the broth has a rich, deep aroma and the beans are soft to the bite.
  5. Taste the soup and add fine sea salt to your preference, stirring well to dissolve it. If desired, finish the soup with a drizzle of extra virgin olive oil for a silky texture and a hint of fresh flavor. Serve the soup hot, ideally with a wedge of lemon on the side to add a bright, citrusy note if desired.