Rosemary Red Bean Soup {Meals in Minutes}

Share on Pinterest
Share with your friends


Rosemary Red Bean Soup

Rosemary always feels like Christmas to me. (And yes, it is way too early to be mentioning Christmas…or is it? ;) )

Anyway, this soup reminds me of Christmas, not only because of the piney smell of the rosemary, but also because of how warm and cozy it is…really perfect for warming up on a damp, chilly day.

Red Beans

It was purely coincidence, but I noticed after I took these pictures that the main accent colors I used are red and green. (How appropriate, eh? And now Mike will be laughing at me because I said eh”, lol.) But I promise I’m not rushing things or wishing autumn away…no more talk of Christmas around here yet!

Rosemary Red Bean Soup 2

Rosemary Red Bean Soup
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 medium cloves garlic, minced
  • 1½ teaspoons fresh rosemary leaves, minced (or ½ teaspoon dried rosemary leaves)
  • 1 (15 oz) can dark red kidney beans (preferably no-salt-added), rinsed and drained
  • 1 (16 oz) can diced tomatoes, with juices
  • ½ cup (120 ml) water or low-sodium-vegetable or chicken stock
  • Salt and black pepper
  1. Heat the oil in a medium saucepan over medium-high heat; add the onion and cook until softened and starting to brown, about 3 to 5 minutes, stirring occasionally. Add the garlic and rosemary and cook 1 minute more.
  2. Stir in the beans, tomatoes,water (or stock), and a pinch of black pepper; use a potato masher or a fork to mash a few of the beans against the sides of the pot.
  3. Bring the soup to a simmer over high heat, then turn heat down slightly and simmer 3 to 5 minutes.
  4. Taste and season with salt and black pepper as desired.
  5. Serve.

Share on Pinterest
Share with your friends



  1. says

    Rosemary feels like fall too… and those pictures! Well you just keep getting better and better at taking pictures… love the wooden bowls!

  2. says

    Love the simplicity and quick cooking time of this soup. I also love Christmas, so it’s never too early to talk about Christmas with me, especially when it invovles food :P

  3. says

    It is NEVER too early to talk about Christmas! Unless its mid-January, in which case it really isn’t welcome but I think its perfectly acceptable to talk about Christmas in mid October :P
    This soup looks wonderful and I was thinking autumnal your lovely pictures looked with the wooden bowls and the deep colours. I adore rosemary and this sounds like an awesome soup to be eating on one of these darkening chilly nights we’re having over here. Thank you for sharing!

  4. says

    Nearly-instant healthy meals like this one are life savers! Thanks for giving me another option to add to that list, it sounds fantastic and so comforting on a cold day.

  5. says

    It’s funny that you mention things smelling like Christmas… today I was using cloves in some pumpkin butter and immediately felt like it was the Christmas season! It’s still far off, but who’s to say we can’t celebrate the smells of rosemary and cloves until then. The soup looks lovely!

  6. says

    while i do feel that’s it’s too early to be thinking christmas thoughts, i love the flavors in this soup. rosemary just makes me think ‘tasty’! :)

  7. says

    THANK. YOU. I absolutely love to make soup in the fall and the winter but it’s so difficult to adapt a soup recipe to feed just 2 people. And even when I try and freeze half and work through the other half as leftovers, I inevitably end up throwing soup away and that’s just such a waste. But this sounds delicious AND it’s a quick soup recipe for two. Again… THANK YOU!!

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: