White Bean Soup with Rosemary

15 Reviews
79% would make this recipe again

A very simple Tuscan soup where the rosemary steals the show.

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Soaking : 8 h Preparation : 10 min Cooking : 1 h 40 min
270 calories/serving


2 onions, coarsely chopped 400 g
2 cloves garlic, minced
2 tbsp olive oil, for sautéing 30 mL
2 sprigs rosemary, fresh, whole 10 g
2 3/4 cups white beans (dried) great Northern, or navy beans 550 g
7 cups vegetable broth 1.75 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 tbsp extra virgin olive oil, when serving [optional] 45 mL

Before you start

The beans must be soaked in water overnight.

A pressure cooker will reduce the beans' cooking time from 1 ½ h to 30 min. A food-mill will be very useful to purée the soup.


  1. Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
  2. Heat the sautéing oil in a pot over low heat. Sweat the onion 2-3 min, then add the whole sprig(s) of rosemary and cook 10-15 min, with occasional stirring. Drain the beans, add them to the pot, then add the garlic and broth. Bring to a boil, then lower the heat, cover and cook 1 ½ h or longer, until the beans are soft. Alternatively, you may use a pressure cooker and reduce the cooking time from 1 ½ h to about 30 min.
  3. Remove the sprig(s) of rosemary and purée the soup using a food-mill (the texture will be much smoother than using a blender). Put the soup back into the pot, warm it through, then season with salt and pepper to taste. If the soup is too thick, it may be thinned with some broth or water.
  4. Serve the soup into bowls and drizzle with the extra virgin olive oil.


This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




3 g

5 %

Saturated 0.6 g
+ Trans 0 g

3 %


0 mg


60 mg

2 %


48 g

16 %


15 g

59 %


4 g

Net Carbs

33 g


15 g

Vitamin A

0 %

Vitamin C

11 %


13 %


28 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1
Good source of  :
Niacin, Selenium, Vitamin B6, Zinc
Source of  :
Calcium, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1
Meat and Alternatives 2
Fats 1 ½

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15 Reviews (12 with rating only) 79% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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december 16, 2021 | I would make this recipe again

Simple but delicious. If I forget to soak the beans, I can also make it use tinned beans - even quicker!

Useful 0
october 20, 2021

The flavor is pretty good although I didn't taste much rosemary in mine. What I'm unsure about is the texture. I think I prefer a chunkier bean soup. I used a pressure cooker and vitamix to blend and the consistency was a bit like baby food. If I make again, I may skip the blending step.

Useful 0
october 20, 2021 | I would make this recipe again

I didn't have Rosemary so I used Thyme... not sure how different the taste was but it tasted great to me. I will have to try Rosemary next time, though... The cooking time is quite long - 1 1/2 hours - without a slow cooker but it's a great tasting soup, very simple and just yum!

Useful 0

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