Creamy White Bean Soup

I know spring has officially arrived, but let’s be honest…it’s still soup weather. Good thing I have a freezer full of 8 – that’s right, 8 – quarts of homemade chicken stock. Braised chicken has been on a lot of my catering menus lately, and I never let a good chicken carcass go to waste!

This creamy white bean soup relies on just a few key ingredients, other than the beans, for flavor: great stock, fresh rosemary, and a Parmesan rind.

Matt and I go through a ridiculous amount of Parmesan, so we almost always have at least one rind in our refrigerator. I think you could also just ask to buy one at any cheese shop, or just buy a hunk of Parmesan and cut off the rind. I’m sure that cheese won’t go to waste.

Creamy White Bean Soup

And because I think extra olive oil makes every soup better, I went ahead and drizzled some on top. Add some crusty bread for dunking and you’ve got a perfect spring winter meal.

Creamy White Bean Soup with Rosemary and Parmesan

Yield: 4 servings

Creamy White Bean Soup with Rosemary and Parmesan


  • 3 tablespoons olive oil, plus extra for serving
  • 1 large onion, sliced
  • Salt and pepper
  • 2 cloves garlic, chopped
  • 4-5 cups rich chicken or vegetable stock (preferably homemade)
  • 1 rosemary sprig
  • 1 Parmesan rind
  • 4 cups cannellini beans, canned or cooked from dried, drained


  • Heat the olive oil in a large pot over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 10 minutes. Add the garlic and sauté for another minute.
  • Add 4 cups of the stock, rosemary sprig, and Parmesan rind. Bring to a simmer and cook for at 30 minutes. Add the beans and cook for another 15 minutes.
  • Remove the Parmesan rind and rosemary sprig. Transfer the soup to a blender and puree (you might have to do this in batches). Test for seasoning and add additional salt and/or pepper if necessary. Adjust the consistency to your liking by adding additional stock.
  • Serve with a drizzle of extra virgin olive oil on top and crusty bread for dunking.

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