Sage Rosemary White Bean Soup (Printable Version)
Fragrant white beans simmered with sage and rosemary create a creamy, nourishing bowl perfect for chilly nights.
# What You'll Need:
→ Vegetables
01 -
2 tablespoons olive oil
02 -
1 large yellow onion, finely chopped
03 -
2 medium carrots, diced
04 -
2 celery stalks, diced
05 -
3 garlic cloves, minced
→ Herbs & Aromatics
06 -
1 tablespoon fresh sage, finely chopped or 1 1/2 teaspoons dried sage
07 -
1 tablespoon fresh rosemary, finely chopped or 1 1/2 teaspoons dried rosemary
08 -
2 bay leaves
→ Beans & Broth
09 -
3 cups cooked white beans, such as cannellini or Great Northern (about 2 cans, drained and rinsed)
10 -
4 cups low-sodium vegetable broth
11 -
1 cup water
→ Seasoning
12 -
3/4 teaspoon kosher salt, or to taste
13 -
1/2 teaspoon freshly ground black pepper
14 -
1/8 teaspoon crushed red pepper flakes, optional
→ Finish
15 -
2 tablespoons lemon juice
16 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, and sauté for 6–8 minutes until vegetables are softened.
02 -
Stir in garlic, fresh sage, rosemary, and bay leaves. Sauté for 1 minute until fragrant.
03 -
Add cooked white beans, vegetable broth, and water. Season with kosher salt, black pepper, and red pepper flakes if desired.
04 -
Bring to a gentle simmer. Reduce heat, cover, and cook for 20 minutes, stirring occasionally.
05 -
Remove bay leaves. Using an immersion blender, blend a portion of the soup with 3–5 pulses directly in the pot, or mash some beans with a wooden spoon for a creamy consistency.
06 -
Stir in lemon juice, taste, and adjust seasoning if needed.
07 -
Ladle soup into bowls and garnish each portion with chopped fresh parsley.
# Important Notes:
01 -
For a richer soup, add a splash of cream or coconut milk before serving, but omit for a vegan or dairy-free option.
02 -
For additional substance, stir in 2 cups chopped kale or spinach during the last 5 minutes of simmering.
03 -
Soup can be stored in an airtight container and freezes well for up to two months.
04 -
Serve with crusty bread or grated Parmesan if desired, noting these additions may introduce gluten or dairy.