Creamy Cannellini Bean Soup with Garlic and Rosemary
This Creamy Cannellini Bean Soup with Garlic and Rosemary features smooth beans and aromatic herbs in a hearty broth. Perfect for a comforting dinner, it’s an easy recipe that blends rich flavors into a nutritious, plant-based meal.
Why You’ll Love This Recipe
This creamy cannellini bean soup with garlic and rosemary is a nutritious, healthy dinner that combines smooth cannellini beans with aromatic garlic and rosemary in a hearty broth, offering a comforting meal packed with protein and fiber. Easy to prepare and perfect for chilly nights, it’s versatile—serve with bread or salad—and provides a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Rinse Beans Well: Removes excess sodium from canned beans.
- Sauté Aromatics First: Adds depth of flavor to the soup.
- Blend Smoothly: Creates a creamy texture without cream.
- Simmer Gently: Prevents beans from breaking down too much.
- Check Seasoning: Taste and adjust salt based on broth.
- Use Fresh Rosemary: Enhances flavor over dried.
- Rest Before Serving: Allows flavors to meld.
- Serve Warm: Maximizes the bean-herb contrast.
- Store Airtight: Keeps soup fresh and prevents drying.
- Reheat with Broth: Restores consistency if needed.
Creamy Cannellini Bean Soup with Garlic and Rosemary
Creamy cannellini bean soup with garlic and rosemary, healthy dinner.
Ingredients
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup fresh spinach (optional)
- 1 medium onion
- 1 tbsp chopped rosemary
- 1 tbsp lemon juice
- 2 cans (15 oz each) cannellini beans
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
Instructions
- Prep the Aromatics: Finely chop the onion and mince the garlic.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Add Beans and Broth: Drain and rinse cannellini beans, then add them to the pot along with vegetable broth. Bring to a gentle simmer.
- Season the Soup: Stir in chopped rosemary, salt, and black pepper, letting the flavors meld for 5 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or leave some chunks for texture if preferred.
- Add Lemon and Spinach: Stir in lemon juice and fresh spinach (if using), cooking for 2-3 minutes until spinach wilts.
- Adjust Consistency: If the soup is too thick, add a splash of broth; if too thin, simmer for an additional 5 minutes.
- Check Seasoning: Taste and adjust salt and pepper as needed.
- Rest the Soup: Remove from heat and let rest for 5 minutes to allow flavors to deepen.
- Serve and Enjoy: Serve warm with crusty bread or a side salad, and savor this creamy, aromatic delight!
Notes
- Rinse beans thoroughly to reduce sodium; sauté aromatics for flavor.
- Blend smoothly for creaminess; use fresh rosemary for best taste.
- Store leftovers promptly to maintain freshness; reheat with broth to restore consistency.
- This recipe can be adapted for low-carb or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 143Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 590mgCarbohydrates 23gFiber 4gSugar 9gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cannellini Beans (2 cans, 15 oz each): Drained and rinsed, for creaminess.
- Garlic (4 cloves): Minced for aromatic depth.
- Rosemary (1 tbsp, chopped): Fresh for herbal notes.
- Vegetable Broth (4 cups): Low-sodium for moisture.
- Onion (1 medium): Chopped for savory base.
- Olive Oil (2 tbsp): Extra virgin for cooking.
- Lemon Juice (1 tbsp): Fresh for bright tang.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Adds a subtle kick.
- Spinach (1 cup, optional): Fresh, for added greens.
Variations and Substitutions
- Bean Swap: Use navy or great northern beans.
- Herb Swap: Replace rosemary with thyme or sage.
- Broth Swap: Use chicken broth or water with extra seasoning.
- Oil Swap: Use avocado oil or omit for oil-free.
- Veggie Add-In: Add carrots or celery.
- Citrus Swap: Use lime juice instead of lemon.
- Greens Swap: Use kale instead of spinach.
- Low-Sodium: Reduce or skip salt based on broth.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of broth.
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