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creamy white bean soup


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  • Creamy Bean Soup
  • Adapted from Epicurious Recipe based on Cara Brunetti Hillyard
  • Yield – 8 first course servings
  • Active prep time: 40 minutes
  • 3 TBSP Olive oil
  • 2 medium onions, chopped
  • 5 large garlic cloves, chopped
  • 1 carrot, chopped
  • 4 cans cannellini beans
  • 8 Cups No Chicken Broth, perhaps only 7
  • 1 tsp Rosemary
  • 3 pinches ground sage



Step 1

Heat olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are translucent. Add carrots. Continue cooking until onions are golden and carrots are soft.

Add rosemary and stir for 1 minute.

Add broth and beans. Bring to a boil

Simmer for 10 minutes, add ground sage.
Use immersion blender to puree soup, leaving at least 1.4 of beans whole.

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