White Bean Soup Shooters

Publish date:
Updated on


Makes 12 to 15 shooters.

  • 1 large rosemary sprig
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • garlic cloves, minced
  • 2 15-ounce cans white beans, drained
  • 6 cups vegetable broth


  1. Chop 1 tablespoon of the rosemary. Set aside along with the remaining sprig
  2. In a large stockpot over medium heat, sauté the onion and olive oil until translucent. Reduce the heat to low, add garlic, and cook for another 3 minutes.
  3. Add the beans, rosemary sprig, and broth. Cover, bring to a boil, and then simmer for 20 to 30 minutes until the beans are very soft. Remove the rosemary sprig.
  4. Let the soup cool for 10 minutes. Then use a hand blender to puree. Season to taste with salt and white pepper.
  5. Serve in cups or shot glasses. Garnish with reserved chopped rosemary.

Recipe used with permission from Tea Party: 20 Themed Tea Parties with Recipes for Every Occasion, by Tracy Stern, with Christie Matheson (Clarkson Potter, 2007).