Rosemary White Bean Soup

by Mary Papoulias-Platis

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Rosemary White Bean soup contains Mediterranean flavors and a garden herb that my family begs me to prepare often in my home. It calls for an Italian bean called Cannellini, which  also is an excellent source of protein and fiber. It is a haricot bean that was originally cultivated in Argentina, but eventually became a staple of the Italian cuisine. It has a creamy texture with a mellow, nutty flavor. I find these beans at stores carrying Bob’s Red Mill products.  This dish has very few ingredients with a touch of fresh rosemary. Do not skip the rosemary, it offers a fragrant, and earthy tone to the soup.

These beans may be difficult for you to find, so check your natural food stores.

Tuscan Blue Rosemary plant


“Tuscan Blue” is my favorite rosemary in my garden.

Rosemary is a native Mediterranean plant that has been cultivated since 500.B.C., where it grows wild  in the fields. Rosemary’s silver-green, needle shaped leaves are highly aromatic and their flavor hints of both lemon and pine. I prefer the fresh form of this plant, so that I may also use the beautiful baby blue flowers for garnishes in salads and soups. Tuscan Blue glows to become 3-4 feet, into a large billowy bush. It needs very little water, and blooms several times a year. It can be used as a hedge if pruned, or left alone as a background plant in a border.



Rosemary White Bean Soup

Course Soup
Cuisine California Greek
Keyword rosemary, soup, whitebean
Servings 6
Author Mary Papoulias-Platis


  • 1 pound white cannellini beans
  • 4 cups sliced yellow onions (3 onions)
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary, 6-7 inches 6-7 inches
  • 2 quarts vegetable broth, or chicken broth
  • 1 bay leaf
  • 1 teaspoon kosher salt or more to adjust to your taste
  • 1/2 teaspoon freshly ground pepper


  1. In a medium bowl, cover the beans with water by at least an inch and leave them in the refrigerator for 6 hours or overnight.
  2. Or boil the beans in a large pot of water for 1 1/2 hours. Drain the beans.

  3. In a large stockpot add the olive oil and saute onions for 10-15 minutes until softened.

  4. Add the garlic and cook for 3 more minutes.

  5. Add the drained beans, rosemary, stock, and bay leaf.

  6. Cover, bring to boil and simmer for 30-40 minutes until the beans are very soft.
  7. Remove the rosemary branch and the bay leaf.
  8. Place in a food processor, blender, or a hand blender, puree until smooth.

  9. Return the soup to the pot to reheat, add the salt and pepper to taste.

  10. Can be drizzled with extra virgin olive oil and rosemary flowers.
  11. Serve warm.

Recipe Notes

This recipe is adapted from the Barefoot Contessa Cookbook


You mat also enjoy these soups:

Greek Escarole Soup with Orzo

Cabbage Soup with Fresh Vegetable Stock

Mom’s Lentil Vegetable Soup

There’ nothing like the smell of soup simmering in your home,





© 2012 – 2023, Mary Papoulias-Platis. All rights reserved.

{ 2 comments… read them below or add one }

1 Elpiniki

Looks and sounds really flavourfull! Have a nice weekend!


2 Mary Papoulias-Platis

Thank you for visiting my site. I’ll take time to come over to your Greek site soon.

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