Description
Creamy Cannellini Bean Soup with Rosemary is a luscious, comforting dish perfect for chilly evenings. This velvety soup combines the rich flavors of cannellini beans with aromatic rosemary, creating a delightful experience in every spoonful. Easy to prepare and endlessly adaptable, it’s ideal for cozy family dinners or impressing guests at dinner parties. Enjoy this warm hug in a bowl that will leave everyone asking for seconds!
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, rinsed
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Stir in the rinsed cannellini beans and vegetable broth. Bring to a gentle simmer, stirring occasionally.
- Once simmering, blend the mixture using an immersion blender until smooth and creamy.
- Stir in heavy cream or coconut milk along with salt and pepper to taste. Let it simmer gently for an additional 5 minutes.
- Add freshly chopped rosemary before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 38mg