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Vegetarian, Meal soups and plant based

White bean soup with rosemary and garlic bread

White bean soup with rosemary is a Tuscan style soup for 4 people, ready in 45 minutes, very easy to make, for €1.30 per serving. Its creamy texture comes from mashing part of the beans with a fork, no cream or blender needed. Grilled garlic rubbed bread on the side adds the crunch the soup would otherwise be missing.

A rustic white bean soup the way they make it in Tuscany, scented with rosemary and served with garlic rubbed bread.

White bean soup with rosemary and garlic bread
Total time
45 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This is a thick soup, almost a stew, where white beans melt into a broth scented with rosemary and tomato. Carrot, celery and onion, cut into small dice, soften slowly and build a round base flavor without ever overpowering the beans. The rosemary infuses just enough to perfume the soup, not enough to turn sharp.

This is the kind of dish Mon Chou likes to suggest on a cold weeknight, when you want something comforting without spending hours on it. Kids tend to like it because it's mild and not too thin, especially once part of the beans gets mashed in. Grilled garlic bread on the side turns it into a full meal, meatless, that still sticks to your ribs.

The ingredients

4 people

Pantry

  • Canned white beansoften in the pantry 500 g
  • Crushed tomatoesoften in the pantry 200 g
  • Vegetable brothoften in the pantry 1 l
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Celery stalks 2
  • Onion 1
  • Rosemary 2 sprigs
  • Garlic 2 cloves

Bakery

  • Country bread 8 slices

Allergens Gluten, Celery

The step by step recipe

  1. Cut the carrot, celery and onion into small dice.

    A fine dice gives a very flavorful soup base.

  2. Sauté them in three tablespoons of olive oil with the rosemary. 8 min

    Let them soften without browning.

  3. Add the tomatoes, rinsed beans and broth, then let it simmer. 25 min

    Remove the rosemary sprig at the end of cooking, its needles are sharp.

  4. Mash some of the beans with a fork, season with salt and pepper.

    A potato masher gives the same texture without dirtying a blender.

  5. Toast the bread, rub it with garlic and drizzle with olive oil, then serve it with the soup. 3 min

    Garlic rubbed on warm bread mellows into a soft perfume.

Our tips to get it right

  • Rinse the canned beans well under cold water, it washes off the thick canning liquid and gives the soup a cleaner taste.
  • Let it simmer gently, partly covered, a hard boil breaks the beans apart unevenly.
  • Always taste before adding salt at the end, vegetable broth and canned tomatoes already bring salt depending on the brand.

The variations

  • Swap the white beans for cannellini or flageolet beans, the texture stays the same and the flavor turns a touch milder.
  • For a faster version, skip sautéing the vegetables and simmer everything together for an extra fifteen minutes instead.
  • For kids who don't like chunks, blend the whole soup instead of mashing just part of it, it turns into a smooth puree.

What to serve it with

  • A green salad with sharp vinaigrette
  • A glass of red grape juice
  • Parmesan shavings on top

Storage

This soup keeps for 3 days in the fridge in a closed container, the rosemary flavor actually deepens the next day. It freezes well for up to 3 months, without the bread. Reheat gently over low heat, adding a splash of water or broth if it has thickened too much.

Questions about this dish

Can you use dried beans instead of canned?

Yes, but you'll need to soak them overnight and cook them for about an hour before using them in the recipe. It takes longer, but the final texture is very close.

Can you make this soup ahead of time?

Yes, it's actually better reheated the next day since the rosemary has more time to flavor the broth. Make the garlic bread at the last minute so it stays crisp.

Is celery stalk essential?

It adds a classic base flavor along with the carrot and onion, but you can cut it down to one stalk if you're not a fan of its strong taste. Avoid leaving it out completely, the soup would lose depth.

How do you add more flavor without adding ingredients?

Let the rosemary infuse a bit longer before removing it, or mash a larger portion of the beans for a thicker texture. Drizzling olive oil over the bread right before serving also makes a real difference.

How long does it take to make a white bean soup with rosemary, served with garlic rubbed bread?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a white bean soup with rosemary, served with garlic rubbed bread?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a white bean soup with rosemary, served with garlic rubbed bread cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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