White bean soup with potatoes, garlic, and rosemary

5 from 5 votes

Prep Time10

Cook Time20

Total Time30

Servings: servings

1 medium onion
3 fresh rosemary sprigs 2 tablespoons of finely cut needles + 1 whole rosemary sprig
3 tablespoons frying oil
7 small cloves garlic
4 medium potatoes 1 lb /500g
4 cups broth vegetable or chicken broth, 1 liter
1 (14oz/400g) can cannellini beans or other small white beans
salt and black pepper to taste

Prepare the ingredients: dice the onion, finely chop the garlic, chop the rosemary very finely (2 twigs, leave the 3rd twig whole). Peel the potatoes and cut into 1/2 inch / 1.5 cm cubes.
Heat 1 tablespoon of oil in a large pot, add the chopped onion and rosemary, cook over low heat for 9 minutes until the onion is soft and translucent, but not browned. Add the garlic and cook for a minute fragrant (be careful not to burn it). Transfer everything to a plate and set aside.
Add 2 tablespoons of oil to the pot and add the potatoes. Cook on high heat for about 2 minutes without stirring (letting the potatoes to brown), then cook for 2 more minutes, stirring from time to time, until the potatoes are lightly browned on all sides.
Add the onion with garlic and rosemary back to the pan, then add the broth and 1 whole twig rosemary. Season the soup lightly with salt, bring to a boil, partially cover with a lid, then cook over low heat for about 10 minutes, until the potatoes are tender.
Add the beans together with all the liquid from the can, cook for another 2 minutes.
Remove the pot from heat, discard the rosemary twig. Season with salt and freshly ground black pepper to taste.
Take 2 cups of soup and puree it with a food processor or a blender, then add it back to the pot. (this step is optional, you can also eat the soup without partially pureeing it).
Enjoy!

Ingredient notes:

Beans - I used cannellini beans but zou can use any other canned white beans that you have on hand (like great northern beans or navy beans). You can also use dried beans and cook them yourself, instead of using canned beans.
Potatoes - If you want a creamy soup use floury potatoes (like russets or idaho potatoes) - they have a lot of starch and don't hold their shape very well. If you want firm potato chunks in your soup use waxy potatoes (like yukon golds, red potatoes or new potatoes).
Rosemary - you need to use fresh rosemary. Dried rosemary is less flavorful.
Broth - I used vegetable broth and I think its mild flavor is just enough for this soup but you can easily use chicken broth. If you use vegetable broth this soup will be naturally vegan, dairy-free, and gluten-free.

What you could also add to the soup:

lemon zest and juice
kale or spinach
pork ham, sausage or bacon (you can sprinkle the soup with fried bacon)
vegetables like carrots, celery, and zucchini
an Italian twist - use olive oil, lemon juice + zest and sprinkle the soup with parmesan cheese

Storing and freezing tips:

This soup reheats and freezes perfectly.
How to store it: Store the soup in a tightly closed container in the fridge for up to 3 days.
How to freeze it: Cool the soup to the room temperature and transfer into a plastic/glass container or thick plastic bag (soup stored this way will take the least space in the freezer) or in a jar. Freeze for up to 6 months.

Calories: 300kcal