This easy vegan white bean soup with rosemary and garlic only requires nine ingredients that you may already have in your kitchen. It’s a comforting gluten-free soup that’s full of flavour, so make it whenever you crave a delicious plant-based dinner without too much effort.
Rich and full-of-flavour are the words that best describe this vegan white bean soup with rosemary and garlic.
I’m a massive fan of both garlic and rosemary (if you’ve been on Skinny Spatula before, you probably know that), and this soup is the perfect vehicle for these flavours. It’s coziness in a bowl, and it’s so bright and fresh that you don’t have to limit yourself at making it for the cold winter days — this is a soup that’s perfect year-round!
What I love most about vegan white bean soups is how easy they are to make. I use canned beans, which you don’t have to simmer too long because they are already cooked. Plus, white beans make any soup so hearty you can have a bowl without anything on the side and still feel super satisfied.
What ingredients do you need for this vegan soup?
As mentioned above, you only need nine ingredients to make this soup, which makes it one of the simplest soups I know how to cook.
The nine ingredients are:
- Olive oil
- Celery stalks
- Fresh rosemary
- Cannellini beans
- Vegetable stock
You can add other ingredients to the soup if you want, such as baby spinach or kale, parsnip, or a bit of white wine to deglaze the pot before adding the stock.
However, the soup tastes perfect just the way it is. Just try it once, and I guarantee you’ll become a convert.
How do you make white bean soup with rosemary?
This is a slightly creamy white bean soup, and I make it that way by pureeing a can of cannellini beans (liquid included) in a blender before adding it to the pot.
You can also blend half of the soup after it’s cooked and then return it to the pot, but my method is easier and ensures the veggies remain chunky, which I like a lot in a soup.
To make the soup, start by heat a bit of olive oil in a large soup pot or Dutch oven and saute the onion, carrot, and celery for 8-10 minutes over medium heat until they soften and start to caramelize a bit.
Stir in the garlic and continue to cook for another minute until really fragrant. Add the rosemary and cook for one more minute.
Next, stir in the pureed beans and cook for 30 seconds. Add the drained beans, then cover with the stock and bring to a boil.
Lower the heat and simmer for 25 minutes. Stir in the lemon juice, season to taste, and serve with some crusty bread or croutons.
Rosemary white bean soup tips and tricks
- If you don’t have fresh rosemary, you can use two teaspoons of dried rosemary instead.
- I only recommend 4-5 garlic cloves in the recipe to suit most people, but you may want to increase that quantity if you truly love garlic (I’ve been known to add up to 8 cloves).
- You can use dried white beans if you want, but you’ll need to soak them overnight and simmer until tender before using them in this recipe.
- If you prefer to cook without oil, you can saute the veggies in some vegetable stock instead.
- Drizzle the soup with some olive oil before serving if you want, and serve with lemon wedges for an extra burst of zesty goodness.
- If you want to add spinach or kale to this soup, add it to the pot right at the end.
- You can freeze this Italian bean soup for up to three months in an airtight container or individually portioned Ziploc bags.
If you liked this easy vegan white bean soup with rosemary and garlic, here are some more easy vegan soup recipes:
- 2 tbsp olive oil
- 1 large onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 4-5 garlic cloves, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 3 x 400 g (14 oz) tins cannellini beans (one of them pureed, two drained)
- 1 litre (4 cups) vegetable stock
- 1 lemon, juice of
- Salt and pepper to taste
- Heat the olive oil in a large soup pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until they soften and start to caramelize a bit.
- Stir in the garlic and continue to cook for another minute until really fragrant. Add the rosemary and cook for one more minute.
- Next, stir in the pureed beans and cook for 30 seconds. Add the drained beans, then cover with the stock and bring to a boil.
- Lower the heat and simmer for 25 minutes. Stir in the lemon juice, season to taste, and serve with some crusty bread or croutons.
Amount Per Serving Calories 309Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 812mgCarbohydrates 46gFiber 11gSugar 4gProtein 16g
Nutritional information is an estimate provided by an online nutrition calculator.