Barefoot Contessa’s Rosemary White Bean Soup is a comforting and hearty dish filled with creamy white beans, aromatic rosemary, and simple yet flavorful ingredients. This rustic soup is perfect for cozy nights, offering a warm and nourishing meal with minimal effort.

What is Barefoot Contessa Rosemary White Bean Soup?

Rosemary White Bean Soup is a classic, creamy soup made with white beans, garlic, onions, and fresh rosemary. It’s a simple, rustic dish inspired by Italian flavors and can be enjoyed as a main course or a side dish with crusty bread.

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Reasons to Try Barefoot Contessa Rosemary White Bean Soup

Simple and hearty: Made with wholesome pantry staples.
Rich in protein and fiber: White beans add nutrition and keep you full.
Flavor-packed: Rosemary and garlic create a deeply aromatic taste.
Creamy without dairy: Blended beans provide a naturally smooth texture.
Make-ahead friendly: Tastes even better the next day.

Ingredients Needed to Make Barefoot Contessa Rosemary White Bean Soup

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 (15-ounce) cans of white beans (cannellini or Great Northern), drained and rinsed
4 cups vegetable or chicken broth
2 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon lemon zest (optional, for brightness)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions to Prepare Barefoot Contessa Rosemary White Bean Soup

Step 1: Sauté the Aromatics

Heat the oil: In a large pot over medium heat, warm the olive oil.
Cook the onion: Add the chopped onion and sauté for 5–7 minutes until softened.
Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Simmer the Soup

Add the beans and broth: Pour in the drained white beans and broth.
Add seasoning: Stir in rosemary sprigs, salt, black pepper, and red pepper flakes (if using).
Simmer: Bring to a gentle boil, then reduce heat and let simmer for 20 minutes, allowing flavors to develop.

Step 3: Blend for a Creamy Texture

Remove rosemary sprigs: Take out the rosemary sprigs before blending.
Blend the soup: Use an immersion blender to puree until smooth, or leave some beans whole for texture.
Adjust consistency: Add more broth if needed to reach the desired thickness.

Step 4: Add Finishing Touches

Enhance the flavor: Stir in lemon zest for brightness.
Taste and adjust: Add more salt or pepper as needed.

Step 5: Serve

Garnish and enjoy: Sprinkle fresh parsley on top and serve warm.

What Goes Well With Barefoot Contessa Rosemary White Bean Soup

Crusty bread: Perfect for dipping into the creamy soup.
Grilled cheese sandwich: A classic pairing for a comforting meal.
Side salad: A light arugula or Caesar salad complements the richness.
Roasted vegetables: Serve with roasted carrots, Brussels sprouts, or squash.
Parmesan cheese: A sprinkle of Parmesan enhances the flavors.

Key Tips for Making Barefoot Contessa Rosemary White Bean Soup

Use fresh rosemary: Fresh rosemary provides the best flavor; remove sprigs before blending.
Adjust texture: Blend completely for a creamy soup or leave some beans whole for a chunkier consistency.
Add depth with broth: Use homemade or high-quality broth for better taste.
Enhance with lemon zest: A touch of lemon zest brightens the dish.
Make it heartier: Stir in cooked sausage, shredded chicken, or extra vegetables.

Creative Variations of Barefoot Contessa Rosemary White Bean Soup

Spicy kick: Add extra red pepper flakes or smoked paprika.
Vegan option: Use vegetable broth and finish with nutritional yeast for extra flavor.
Tomato twist: Stir in a can of diced tomatoes for added acidity.
Extra protein: Mix in cooked quinoa, lentils, or chickpeas.
Carrot and celery addition: Add chopped carrots and celery for extra texture.

Storage Guidelines for Barefoot Contessa Rosemary White Bean Soup

Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 4 days.
Freeze for later: Freeze in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
Reheat properly: Warm on the stovetop over low heat, adding a splash of broth if needed.

FAQs

Can I use dried rosemary instead of fresh rosemary in white bean soup?

Yes, dried rosemary can be used instead of fresh. Use 1 teaspoon of dried rosemary in place of 1 sprig of fresh rosemary, but crush it slightly before adding to release its flavors.

How do I thicken white bean soup?

To thicken white bean soup, blend a portion of the beans and broth using an immersion blender or mash some beans with a fork before stirring them back into the soup.

Can I make white bean soup in advance?

Yes, white bean soup can be made ahead and stored in the refrigerator for up to 4 days. The flavors improve over time, making it even more delicious when reheated.

What is the best type of white beans for this soup?

Cannellini beans are the best choice for their creamy texture, but great northern or navy beans also work well in this recipe.

Wrapping Up

Barefoot Contessa’s Rosemary White Bean Soup is a simple yet delicious dish perfect for any time of the year. With its creamy texture, deep flavors, and wholesome ingredients, this soup is a comforting and nourishing meal that pairs well with a variety of sides.

Try it today for an easy, satisfying homemade soup!

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