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White Bean Soup with Rosemary & Parmesan

Total Time

Prep: 20 min. Cook: 25 min.


8 servings (2 quarts)

This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. —Jerry Gulley, Pleasant Prairie, Wisconsin
White Bean Soup with Rosemary & Parmesan Recipe photo by Taste of Home


  • 1 celery rib, sliced
  • 2/3 cup chopped onion
  • 1 medium carrot, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 3/4 to 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (49 ounces) reduced-sodium vegetable or chicken broth
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 2/3 cup uncooked small pasta shells
  • 3 tablespoons shredded Parmesan cheese


  1. In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions.
  2. Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.

Nutrition Facts

1 cup: 155 calories, 3g fat (1g saturated fat), 1mg cholesterol, 778mg sodium, 24g carbohydrate (3g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

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