Italian Creamy White Bean Soup with Rosemary Recipe
This thick, velvety white bean soup is an Italian way to warm up on a chilly day. It smells of rosemary, garlic and olive oil, and tastes like a cross between creamy potato soup and a delicate stew. In Italy it’s often served with croutons and a drizzle of olive oil on top – simple, but very filling.
This cream soup is an Italian answer to our winter one-pot meals – thick and filling, yet still light thanks to olive oil and herbs instead of heavy cream. White beans give it a velvety texture, while rosemary and garlic build an aroma that evokes a small osteria in Tuscany on a chilly evening. It’s a dish that tastes like a long-simmered stew, even though it’s made with canned beans.
Chef's tips
Rinse the canned beans well in a sieve under running water – this gives the soup a cleaner taste and keeps it from being too heavy. Sauté the onion and garlic slowly over low heat until soft and lightly golden, as they are the flavour base; if you burn them, the bitterness will be noticeable even after blending. It’s best to add the rosemary as a whole sprig during cooking and remove it before blending so the soup doesn’t become too “needle-like”.
How to serve
Serve the soup with thick, crunchy ciabatta croutons drizzled with olive oil and a little sea salt – exactly as it’s done in small Italian bistros. It’s perfect as a warming dinner after a winter walk or a quick weekday meal when you need something more substantial than a salad. To drink, pair it with a glass of simple table red wine or a mug of hot tea with rosemary and lemon.
Ingredients
- cooked white beans from a can or jar weight including liquid, about 2 cans - 800 g
- vegetable or chicken stock - 700 ml
- onion medium - 1 piece
- garlic cloves - 3 piece
- sprig of fresh rosemary or 1 teaspoon dried - 1 piece
- olive oil 2 for frying, 1 for serving - 3 tablespoons
- potato medium, for creaminess - 1 piece
- salt to taste
- pepper to taste
- bread for croutons optional - 2 slices
Preparation
- Peel the onion and cut it into a small dice. Peel the garlic and finely chop it. Peel the potato and cut it into small cubes.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and fry for 3–5 minutes, stirring, until it softens and becomes slightly translucent without browning.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the potato, the beans together with their liquid and the sprig of rosemary (if using dried rosemary, add it now). Pour in the stock and stir.
- Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, until the potatoes are very soft and the beans start to break down slightly.
- Remove the rosemary sprig. Blend the soup with a hand blender until smooth and creamy. If it’s too thick, add a little water or stock; if it’s too thin, cook for a few more minutes uncovered to reduce.
- Season to taste with salt and pepper. Serve hot, drizzled with a spoonful of good olive oil.
- If you want croutons: cut the bread slices into cubes, drizzle with olive oil, sprinkle with salt and bake for 8–10 minutes at 190°C, until golden and crispy. Add to the soup just before serving.
Storage
Store the soup in the fridge in a closed container for up to 3 days, or freeze for up to several weeks. Reheat gently, adding a little water or stock if it has thickened too much.
