Rosemary Soup


  • 2 Tbsp Best Choice Extra Virgin olive oil
  • 4 cloves garlic
  • 3 15oz. cans Best Choice cannellini beans
  • 2 cups Best Choice Chicken broth
  • 1 tbsp Best Choice dried rosemary
  • ½ tbsp Best Choice dried thyme
  • Salt and black pepper to taste


Pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans and place in a separate bowl.

Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.

Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, salt and pepper into the soup pot. Stir to combine.

Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium-low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.

Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed.

This recipe can be created in your pressure cooker by using the Sauté and Soup/Broth function.

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