This creamy white bean soup is, just, wonderful. It’s hearty and light, rustic and elegant, all at the same time. Garlic and rosemary give it that unmistakably Tuscan vibe; a good splash of heavy whipping cream – if you wish – at the end of the process highlights all those wonderful creamy cannellini beans.

Serve it with garlic-rubbed crostini. So good.

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Creamy White Bean Soup

Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Calories 112kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced) (about 1 cup
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 4 medium cloves garlic minced
• 2 15-ounce cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
• 4 cups low-sodium vegetable broth
• 2 teaspoons chopped fresh rosemary
• 1/2 cup heavy whipping cream optional; omit for a vegan version
• Additional olive oil and fresh chopped rosemary for garnish if desired

Instructions

• In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
• Add the garlic and cook, stirring, for another minute.
• Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
• Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
• Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
• Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

Notes

Vegan option:

Omit the heavy whipping cream (or replace it with a splash of unsweetened almond milk).

Updated recipe:

On Dec. 11, 2017, I updated this recipe. I reduced the amount of fat called for up front (originally I called for 1 tablespoon butter and 2 tablespoons olive oil). I also added two additional cans of cannellini beans to the equation to make this an overall heartier soup. I now make the recipe without the heaving whipping cream or any additional milk – I find it plenty delicious without the addition.

Adapted from Food Network

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 613mg | Fiber: 4g | Sugar: 1g

Originally posted Feb 25, 2013

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This bean stew comes together in just over a half hour (most of it hands-off), and it’s not only vegetarian, but it’s vegan and gluten-free – but even my hardcore carnivorous (and non-kale-loving) guy is a fan.

Tuscan Bean Stew Ingredients

• Olive oil – for sauteeing and, of course, flavor.
• Onion, carrot, and celery – this bean stew begins with a classic mirepoix, a crucial building block for maximum flavor.
• Garlic – fresh, minced garlic, please, and lots of it! This soup is all about the garlic.
• Thyme, rosemary, and a bay leaf – these herbs lend an earthy, savory vibe that is perfect for this rustic stew.
• Crushed red pepper flakes – just a few for a little touch of heat. You can add more if you like more heat, or leave them out completely for milder palates.
• Veggie broth – just a couple of cups of broth really helps add a few more notes of flavor. If you’re not worried about making a strictly vegetarian bean stew, you can always use chicken broth.
• Cannellini beans, red kidney beans, and butter (lima) beans: I like this combo of hearty beans but you can use any combo of beans you like or swap out the red kidney beans for navy beans for an white bean stew.
• Tuscan kale – I love the heartiness and structure of this sturdy blue-green kale, but other types of kale work great too!

How to Make It

This stew comes together like a soup. First, you saute your veggies, then add the garlic, beans, broth, and herbs. Cook until tender and flavorful, and stir in the kale until wilted. That’s it!

What to Serve with Tuscan Bean Stew

We love this bean stew with a side of toasted crusty bread, but it would also be excellent served over polenta or quinoa. I love serving a crisp green salad alongside dressed with a simple vinaigrette.

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Hearty Tuscan Bean Stew

With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it’s vegan too!

Course Main Course, Soup

Keyword beans, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 232kcal

Author Kare

Equipment

• 1 Dutch oven or large pot

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion about 1/2 medum onion
• 1/2 cup diced carrots about 2 medium carrots
• 1/4 cup diced celery about 1 stalk
• 4 medium cloves garlic minced
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 15 ounces cannellini beans drained; also known as white kidney beans; one can; about 1 1/2 cups
• 15 ounces red kidney beans drained; one can; about 1 1/2 cups
• 15 ounces butter beans drained; also known as lima beans; one can; about 1 1/2 cups
• 2 cups low-sodium vegetable broth
• 2 sprigs rosemary about 5 inches each
• 1 bay leaf
• 1 bunch lacinato kale also known as dinosaur kale or Tuscan kale, cut into 1-inch pieces) (about 4 cups
• Additional salt and pepper to taste
• Additional olive oil for serving if desired

Instructions

• Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
• Add the kale and cook until wilted, 3-4 minutes.
• Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
• Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

Notes

Pantry recipe note: Leave out the kale if you don’t have any on hand.

Meat option:

If meat-eaters would really like to amp it up, some cooked, chopped chicken added at the end of the process or to individual carnivorous servings would do nicely.

Nutrition

Calories: 232kcal | Carbohydrates: 38g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 899mg | Fiber: 13g | Sugar: 5g | Vitamin A: 6330IU | Vitamin C: 46mg | Calcium: 165mg | Iron: 5mg

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I’m all for powering up her immune system, so, you know, it’s all good when they’re just back-to-back minor colds. And us adults are learning to live life with a perpetual case of the sniffles as well. Goodness knows it’s all worth it, 100 gazillion times over.

When a cold really gets us down, though, nothing hits the spot like a piping-hot bowl of brothy soup. I have a chicken noodle/just plain noodle soup I like to make, but lately I’ve been turning to this one instead: rosemary white bean soup.

I don’t know if it’s the nice light vegetable broth, the good strong hit of rosemary, or the nice bits of garlic with its medicinal goodness, but this soup works some great chicken-noodle-soup-like magic on a bad cold.

It also works magic on a nice, chilly evening with some crusty buttered bread alongside – even when everyone’s perfectly healthy. Or as lunch on a blustery afternoon. Or packed in a thermos to sip after a long walk on a cold beach. I haven’t done that, but it certainly sounds marvelous, so maybe I should (well, maybe after I get over this dang nagging cough).

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Rosemary White Bean Soup with Optional Chicken

This vegetable broth-based soup is the perfect cure for what ails you. I think of it as the perfect vegetarian substitute for sick-day chicken noodle soup; of course, you can add back the chicken to a portion for the meat-eaters. Either way, it's light yet hearty - and simply delicious.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• 2 tablespoons butter optional
• 1 tablespoon olive oil
• 1/2 medium yellow onion diced (about 1 cup)
• 1 cup diced carrots
• 1/2 cup diced celery
• 1 1/2 teaspoons chopped fresh rosemary
• 2 cloves garlic minced
• 2 15-ounce cans cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 teaspoon kosher salt + more to taste
• 1/2 teaspoon freshly ground black pepper + more to taste

If adding chicken to half:

• 1/2 cup cooked diced chicken

Instructions

• In a medium saucepan over medium-low heat, add the olive oil (and butter if using) and cook until melted. Add the onion, carrots, and celery, and cook, stirring frequently, until tender, 5-6 minutes.
• Gently stir in the rosemary, garlic, and beans, and cook for another minute. Add broth. Increase heat to high and bring to a boil. Lower to a simmer. Cover and cook for 20 minutes.
• Season to taste with salt and freshly ground pepper.
• Transfer about 3 cups to a separate saucepan and add chicken. Bring to a simmer. Serve.

Notes

Adapted from Food Network

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