Barefoot Contessa Rosemary White Bean Soup

Rosemary white bean soup is a simple, hearty and delicious soup for cold days. Make a pot for your family this week!

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Barefoot Contessa Rosemary White Bean Soup

If you’re looking for a soup that feels like a warm hug on a chilly day, Barefoot Contessa’s Rosemary White Bean Soup might just be your new best friend. It’s the kind of recipe that’s simple enough to whip up on a weeknight. But a stock potsimmering on the stove all weekend long with the scents of herbs and spices and comfort wafting through the house is even better.

Why You Will Love Ina’s Rosemary White Bean Soup

• This soup combines creamy white beans with fresh rosemary, creating a dish that’s both filling and good for you.
• Everything Ina Garten makes is delicious, and easy for novice cooks to make. However, you do need to soak the beans the day before though, so don’t forget to do that.
• It’s made with simple ingredients and pantry staples like beans and fresh herbs. The rosemary adds an inviting, aromatic kick that wakes up the whole kitchen.

Need more comforting soup recipes?

Try Tuscan Carrot and Bean Soup, Slow cooker Black Bean Soup, Golden Healing Cauliflower Soup, French Cauliflower Soup. 

What you need to make Ina’s Rosemary White Bean Soup

There are lots of bean soup recipes, some more complicated than others. Ina’s soup is made with simple pantry staples that you probably already have.

• 1 pound dried white cannellini beans or navy beans
• 4 cups sliced yellow onion (3 onions)
• 1/4 cup good olive oil
• 2 fresh cloves garlic, minced
• 2 large branches, fresh rosemary
• 2 quarts of chicken stock or chicken broth
• 2 dry bay leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon of ground black pepper
• 2, 14-ounce cans of drained white cannellini beans

Garnish with a sprig of sage leaves and shredded Parmesan cheese.

Directions for Rosemary White Beans Soup

• Add dried beans to a large bowl. Cover the beans with cold water. Make sure there is at least 1-inch of water above the beans and leave
  them in the refrigerator overnight.
• The next day, drain and rinse the beans. Set aside.
• In a large stock pot over low to medium heat, saute the onions with the olive oil until the onions are translucent and soft, about10 to 15 minutes.
  Add the garlic and cook over low heat for a few minutes.
• Add the drained white beans, fresh  osemary, chicken stock, and bay leaf. DO NOT ADD SALT TO THE BEANS UNTIL THE END, OR THE BEANS WILL STAY HARD.
• Cover, bring to a boil. Then simmer for 60 minutes on low heat or until the beans are very soft.
  Remove the rosemary sprigs and bay leaf and discard.
• Use an immersion blender or a pour the soup into the bowl of a food processor to puree the soup a bit. Or leave the soup in the soup pot and use a potato masher. Pour the soup back into the pot and add the drained cans of whole beans. Salt and pepper to taste.
• Serve in individual bowls and garnish the soup with fresh sage and parmesan cheese.

How to store leftover white bean soup

Keep leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat over medium-low heat on the stove, stirring occasionally until warmed through. For longer storage, let the soup cool completely before transferring it to airtight containers or freezer bags. It freezes well for 2-3 months. Thaw overnight in the fridge before reheating gently on the stove.

Variations

• Use vegetable broth in place of chicken stock for a vegan white bean soup. Homemade chicken stock or store-bought chicken stock are both fine in this recipe as is homemade broth.
• This creamy white bean soup is versatile so feel free to use cannellini beans, great northern beans or navy beans.
• Add a piece of parmesan rind to the soup for added flavor.
• Stir in chopped kale or spinach toward the end of cooking for extra color and nutrition.
• Add a pinch of red pepper flakes for a little kick.
• Top with crispy bacon.
• Save time and make in an Instant pot or a pressure cooker.

What To Serve With Rosemary White Bean Soup

•  A large chunk of crusty bread. I served it with this with the Easy Little Bread recipe that I make often.
• A light mixed green salad with a lemon vinaigrette. Or for a heavier salad try my celery apple salad.
• Carrots, parsnips, and sweet potatoes roasted with herbs pair well for a cozy meal.
• A melty grilled cheese sandwich makes for a classic comforting accompaniment.

FAQs

Can I make this soup in a slow cooker?
Yes, you can combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours for a hands-off option.

Is it okay to use dried rosemary instead of fresh?
You can, but reduce the amount as dried rosemary is more concentrated and can turn bitter if overused.

Can I add meat to this soup?
Absolutely. Stir in cooked sausage or shredded chicken for extra protein and heartiness.

How long does this soup keep in the fridge?
It stays good for about 3 to 4 days when stored properly in an airtight container.

Can I prepare this soup ahead of time?
Yes, in fact, it tastes even better the next day once the flavors have melded, making it perfect for meal prep.

Until Next Time

Rosemary White Bean soup from The Barefoot Contessa Cookbook is one of my favorite hearty soup to make at this time of year. Its flexibility means you can tailor it to your pantry and personal taste easily. Whether you’re warming up on a quiet evening or sharing it with friends, this recipe promises comfort in every bowl. I hope that you give it a try, you might be surprised at how this humble soup becomes a favorite in your kitchen.

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This post was originally published in October 2011. Updated January 2026.

Barefoot Contessa’s Rosemary White Bean Soup

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Rosemary white bean soup is a simple, hearty and delicious soup for cold days. Make a pot for your family this week!

• Total Time: 0 hours

Ingredients

Scale 1x2x3x

1 pound dried white cannellini beans or navy beans

4 cups sliced yellow onions (3 onions)

1/4 cup olive oil

2 cloves of garlic minced

2 large branch fresh rosemary

2 quarts of chicken stock

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cans of drained cannellini  beans.

Garnish with a sprig of  sage leaves and shredded Parmesan cheese.

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Instructions

Add dry beans to a large bowl. Cover the beans with cold water. Make sure there is at least 1-inch of water above the beans and leave them in the refrigerator overnight.

The next day, drain and rinse the beans. Set aside.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent and soft, about10 to 15 minutes.
Add the garlic and cook over low heat for a few minutes.

Add the drained white beans, fresh  osemary, chicken stock, and bay leaf. DO NOT ADD SALT TO THE BEANS UNTIL THE END, OR THE BEANS WILL STAY HARD.

Cover and bring to a boil. Then simmer for 60 minutes on low heat or until the beans are very soft.
Remove the rosemary branch and bay leaf and discard.

Use an immersion blender or a pour the soup into the bowl of a food processor to puree the soup a bit. Pour the soup back into the pot and add the drained cans of whole beans. Salt and pepper to taste.

Garnish the blended soup with fresh sage and parmesan cheese.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 60-75 minutes
• Category: soup
• Method: stovetop
• Cuisine: American