Barefoot Contessa Rosemary White Bean Soup Recipe

This Barefoot Contessa Rosemary White Bean Soup Recipe is a rustic and flavorful dish, which uses white beans and fresh rosemary. It’s a healthy twist on the classic, ready in about 35 minutes.

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Barefoot Contessa Rosemary White Bean Soup Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 4 cups vegetable or chicken broth
• 2 sprigs fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon lemon zest (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

How To Make Barefoot Contessa Rosemary White Bean Soup

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5–7 minutes until softened. Stir in garlic and sauté for another minute.
2. Simmer the soup: Add the drained white beans and broth. Stir in rosemary sprigs, salt, black pepper, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
3. Blend for creaminess: Remove rosemary sprigs. Use an immersion blender to puree the soup until smooth, or leave some beans whole for a chunky texture. Add extra broth to adjust consistency if needed.
4. Finish with brightness: Stir in lemon zest for a hint of citrus. Taste and adjust seasoning as needed.
5. Serve and garnish: Ladle into bowls, garnish with chopped parsley, and serve warm.

Recipe Tips

• Can I use dried beans instead of canned?
  Yes, soak and cook them ahead of time. You’ll need about 3 cups of cooked beans.
• How to make it creamy without blending:
  Mash some beans with a fork in the pot to naturally thicken the soup.
• What can I use instead of rosemary?
  Thyme or sage also work well, though rosemary adds the most authentic flavor.
• Is this soup vegan?
  Yes, as long as you use vegetable broth instead of chicken broth.
• How to brighten the flavor:
  Lemon zest or a splash of lemon juice just before serving adds a fresh finish.

What To Serve With Rosemary White Bean Soup

This comforting soup goes well with:

• Crusty sourdough or rosemary focaccia
• Grilled cheese or paninis
• Simple mixed greens salad
• Roasted root vegetables
• A side of marinated olives or antipasto

How To Store Rosemary White Bean Soup

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Freeze in containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Rosemary White Bean Soup Nutrition Facts

• Calories: ~230 kcal
• Carbohydrates: 28g
• Protein: 9g
• Fat: 9g
• Saturated Fat: 1g
• Fiber: 8g
• Sugar: 1g
• Sodium: 520mg
• Potassium: 400mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use an Instant Pot for this recipe?
Yes. Use the sauté function for aromatics, then pressure cook for 8–10 minutes with natural release.

What’s the best type of white bean to use?
Cannellini and Great Northern beans both work well—use what you have on hand.

Do I have to blend the soup?
No. If you prefer a chunky texture, skip the blending and enjoy it as-is.

Can I add other vegetables?
Yes, carrots, celery, or spinach make great additions.

How to make it more filling?
Add cooked sausage or a scoop of cooked farro or barley for extra heartiness.

Try More Recipes:

• Barefoot Contessa Tomato Soup With Orzo Recipe
• Ina Garten Ribollita Recipe
• Ina Garten Manhattan Clam Chowder Recipe