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Rosemary and Garlic White Beans

This creamy braised white beans recipe has become our new favorite side dish.

It's a copycat recipe of the beans at Zoe's Kitchen restaurant, and it also doubles as an appetizer when served with toasted baguette slices.

Rosemary white beans in a bowl, topped with fresh parsley

If you're not familiar with Zoe's Kitchen, it's a small restaurant chain (primarily in the Eastern and Southern states), known for it's simple, fresh Greek fare.

My family loves a lot of things at Zoe's Kitchen, but our hands down favorite is the rosemary braised white beans. The first time I brought them home as a side dish, we all fought over the tiny little take-out container. Since then, I've learned to order triples of the white beans whenever I get takeout from Zoe's.

The other night, as I watched my daughters happily gobble down their beloved rosemary beans, it dawned on me that I should start making them myself. Turns out, it wasn't hard at all to create a perfect copycat recipe of Zoe's beans.

More recipes using fresh rosemary: Rosemary Lemonade

fresh garlic and rosemary on a white cutting board

We tend to get stuck in a "side dish" rut with the same-old-same-old starchy staples like rice, potatoes and corn. These beans are a little unexpected, and a welcome addition to our dinner routine.

The amazing thing about these braised white beans is that they taste really creamy and decadent despite containing no cream at all (just like our beloved pasta e fagioli soup). In fact, I used vegetable broth in this recipe, so it's completely vegan.

White beans simmering in a stainless steel pot

All it takes is about 15 minutes on the stove, and the broth will start to thicken up, resulting in a deliciously creamy texture.

Related recipe: Chicken Tortilla Soup

Beans are lightly smashed with a wooden spoon to thicken the broth

Can you make this recipe with dry beans?

Of course! I totally advocate making beans "from scratch" when you can, by soaking dry beans overnight and then cooking them for hours in the slow cooker or in a large pot on the stove. But sometimes you just want to throw a quick dinner together on a busy night, and so I wrote this recipe using canned cannellini beans.

I chose cannellini beans because I like the texture and size, but you can experiment with whatever white beans you've got on hand.

In less than 30 minutes, and with only a few simple ingredients, you'll have a totally delicious, unique and nutritious side dish that pairs perfectly with any sort of protein. You might want to double the recipe in case your family loves these as much as mine does. Serve the beans over rice, or just eat them all by themselves.

White Bean Appetizer Idea

These rosemary white beans are delicious on top of crostini. Just serve on top slices of baguette that have been brushed with olive oil and toasted in the oven.

You could even add a little slice of prosciutto if you want to get fancy. :)

Rosemary white beans on top of toasted crostini

Rosemary Garlic White Beans (Zoe’s Kitchen Copycat Recipe)

This braised white bean recipe is inspired by my favorite rosemary beans at Zoe's Kitchen.
4.81 from 61 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5
Calories: 159kcal
Author: Kate


  • 1 tablespoon Extra virgin olive oil
  • 2 tablespoon shallot minced
  • 2 cloves garlic minced
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon dried oregano
  • 2 cans cannellini beans drained and rinsed
  • 1 ¼ cup vegetable broth
  • ½ teaspoon salt


  • Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
  • Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.
  • Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
  • Add salt to taste. (I typically use about a half teaspoon of kosher salt.)
  • Serve alone or over rice.


If the beans become too thick, just add some additional broth.


Calories: 159kcal | Carbohydrates: 28g | Protein: 9g | Fat: 2g | Sodium: 845mg | Potassium: 13mg | Fiber: 8g | Vitamin A: 125IU | Vitamin C: 0.7mg | Calcium: 108mg | Iron: 3.9mg
Recipe Rating

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Friday 15th of December 2023

This tasted just like Zoe's. And it was so quick and easy! Thank you so much!

I used dried rosemary, so I only put in 1/3 of a teaspoon. If using dried instead of fresh I would increase it next time. I'd love to have more Zoe's recipes! I was so sad when it closed!


Friday 21st of July 2023

I have made these beans several times. I love to serve them with mediterranean beef & rice bowls. The only thing I do differently is I like to pulse my immersion blender in the beans a few times at the end to give them a little thicker texture. The taste is always spot on but I found the texture to be a bit more watery than I was hoping for. Quick & easy solution.


Saturday 20th of May 2023

Can I use dried Rosemary if I do not have fresh?


Monday 22nd of May 2023

Of course!


Thursday 20th of April 2023

Made this exactly according to the recipe and it was delicious. It wasn’t just a side dish for us but our main dish. Will make again and again!


Wednesday 19th of April 2023

Absolutely DELICIOUS! Tastes just like the beans I love from Zoe's Kitchen. Thanks for sharing this delicious recipe!

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