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Sage and rosemary white bean soup is one of those recipes I reach for when I crave something heartwarming yet bright and lively. Creamy white beans soak up the earthy punch of two classic herbs and the finish of lemon keeps every spoonful fresh. Whether you want a cozy meal or an impressive starter for a holiday table, this soup rises to the occasion with comforting simplicity.
I discovered this soup on a snowy December evening years ago and now every winter it is the first thing I make as soon as I spot fresh sage at the market.
Ingredients
- Olive oil: Essential for rich flavor at the base. Use a fruity extra virgin oil for best aroma
- Yellow onion: A sweet base that anchors the soup. Look for firm onions with no soft spots
- Carrots and celery: Classic vegetables for sweetness and savory background. Choose crisp stalks and vibrant carrots
- Garlic: Lends depth and warmth. Use fresh cloves over jarred for best result
- Fresh sage and rosemary: The signature herbal flavor pair. If using dried, cut back by half for intensity. Choose sprigs with no dark spots
- Bay leaves: Add subtle earthiness. Remove before blending for a smooth soup
- White beans: The creamy heart of the dish. Cannellini or Great Northern both work well. For canned beans, rinse thoroughly
- Low sodium vegetable broth: Keeps the soup light and lets the herbs shine. Select a quality broth with no overpowering flavors
- Water: Helps balance the body of the soup and soften the beans
- Kosher salt and black pepper: Build and balance overall flavor. Season as you go for best results
- Crushed red pepper flakes: Optional for gentle heat
- Lemon juice: Adds brightness and makes the herbs pop. Use freshly squeezed for the best lift
- Fresh parsley: For garnish and fresh color. Pick flat leaf for fuller flavor
Instructions
- Prep Your Base:
- Finely chop onion, carrots, and celery. Set out all your herbs and measure out remaining ingredients to keep things smooth
- Sauté the Aromatics:
- Pour olive oil into a large soup pot and heat on medium. Add onion, carrots, and celery. Stir frequently for about eight minutes until the onion is golden and vegetables have softened. This step creates a flavorful soup foundation
- Layer in Herbs and Garlic:
- Toss in minced garlic along with sage, rosemary, and bay leaves. Stir constantly for one minute until you can smell the aromatic herbs filling the kitchen. This wakes up all the flavor
- Add Beans and Broth:
- Tip in the rinsed white beans, pour in the vegetable broth and water. Add salt, black pepper, and red pepper flakes if using. Stir it all together and make sure to scrape up any caramelized bits from the bottom
- Simmer to Perfection:
- Bring the pot just to a simmer. Turn the heat to low, cover, and let it gently bubble for twenty minutes. Stir every several minutes to keep the beans from sticking. This melds all the flavors together
- Create Creamy Texture:
- Carefully pull out both bay leaves, either pulse the soup three to five times with an immersion blender directly in the pot or mash a bit of the beans against the side with a spoon. This gives body and creaminess without needing cream
- Brighten and Serve:
- Stir in lemon juice and taste for seasoning. Adjust salt or pepper as needed. Spoon soup into bowls and scatter with parsley for a lovely fresh finish
Rosemary is my secret for making the whole kitchen smell like home. I remember my grandmother keeping a sprig by her stove and the aroma always brings me straight back to childhood Sunday lunches.
Storage Tips
Store any leftovers in a sealed container in the refrigerator for up to five days. The flavors deepen as it sits, making it even more delicious on day two. For longer storage, freeze individual portions in airtight bags or containers for up to two months. Thaw overnight in the fridge and gently reheat on the stove with a splash of broth or water to loosen.
Ingredient Substitutions
If you are out of sage, try substituting with fresh thyme for a different herbal accent. Navy beans can stand in for white beans if needed, just rinse well before using. Chicken broth can replace veggie broth if a vegetarian diet is not required; just use low sodium to control flavor.
Serving Suggestions
Crusty bread is the classic side for dunking or try a crisp green salad to brighten things up. For a festive touch, ladle into small mugs and garnish with extra parsley or even a lemon twist. Top with grated Parmesan or a swirl of olive oil for a richer version.
Cultural Context
White bean soup with herbs is a staple throughout European and American home kitchens. Beloved for its affordability, comfort, and nourishing depth, this soup echoes farmhouse meals where families gathered over simmering pots on cold days. The use of lemon is a modern touch that wakes up the traditional flavors without losing their roots.
Seasonal Adaptations
In the fall, add diced butternut squash with the carrots for sweetness. For summer, try stirring in baby spinach and a handful of fresh basil at the end. Spring versions are lovely with fresh peas or asparagus tips stirred in for the last few minutes.
This soup brings cozy comfort and bright flavors to your table. Double the batch and freeze for stress free meals any time.
Common Recipe Questions
- → Can dried herbs be substituted for fresh sage and rosemary?
Yes, use 1½ teaspoons of each dried herb in place of 1 tablespoon fresh for both sage and rosemary.
- → Is it possible to make this soup fully vegan?
Absolutely—omit any finishing cheese or cream, and use a plant-based broth for a vegan-friendly dish.
- → What beans work best in this dish?
Cannellini and Great Northern beans offer creamy texture, but other white beans may also be used.
- → How can I make the soup richer and creamier?
Blend a portion of the soup or add a splash of coconut milk or cream (if not vegan) before serving.
- → Can greens be added to this soup?
Yes, stir in chopped kale or spinach during the last five minutes of cooking for extra heartiness and nutrients.
- → Does this soup freeze well?
It freezes beautifully for up to two months; thaw and reheat gently for best results.