Eat Smart  |  Posted 12.23.14

Rosemary-White Bean Soup

Rosemary-White Bean Soup

Using canned beans in this recipe allows you to skip the step of soaking beans overnight, making this soup a perfect last-minute "what's in the cupboard" meal.

Use caution when puréeing a hot soup. Cool slightly before puréeing and avoid filling the blender or food processor more than three-quarters full.

If the soup is too thick for your liking, dilute with broth or water.

Makes 6 servings
Prep Time: 15 minutes or less
Total Time: 45 minutes or less


  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, finely chopped
  • 4 cups reduced-sodium chicken broth or vegetable broth
  • 3 (15-ounce) cans navy or Great Northern beans, rinsed and drained
  • 1 (4-inch) sprig fresh rosemary
  • salt and freshly ground black pepper


  1. In a stockpot over medium-high heat, add the oil. Sauté the onion, carrot, and celery for 5 to 9 minutes, or until softened. Add the garlic and sauté for 1 to 2 minutes. Add the broth and beans and stir to combine. Bring to a boil. Reduce the heat, add the rosemary, and simmer for 20 to 25 minutes, stirring occasionally. Cool slightly and remove the rosemary.
  2. Transfer to a blender or food processor and purée (you may need to do this step in two or more batches). Season with salt and pepper.

Nutritional Information Per Serving: Calories 215; Total Fat 3 g; Total Carbohydrate 36 g; Dietary Fiber 8 g; Sugars 5 g; Protein 12 g; Sodium 600 mg

Source: What to Eat During Cancer Treatment, American Cancer Society