Creamy White Bean Rosemary Soup

Creamy and delicious

6 to 8 servings
Prep Time:
8 min
Cooking Time:
32 min
Total Time:
40 min


  • 3 15 oz cans white cannellini beans
  • 4 cups sliced yellow onions (about 2 large onions)
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary off the stem
  • 1 1/2 litres chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cayenne pepper to taste
  • Bacon for topping


  1. In a 5-6 litre. large dutch oven heat the olive oil on medium high heat. Add the onions and cook for about 10 minutes- or until soft and golden. Add the garlic and cook for another few minutes.
  2. Add the beans, broth, rosemary, salt & pepper. Bring to a boil, and then simmer for about 15 minutes. Add the cream and simmer for 5 more minutes. Use a blender to purée the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon.