Vegan White Bean & Rosemary Soup



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This vegan white bean & rosemary soup is a winner!

Fast, easy, delicious, hearty, and healthy. Culinary unicorn? This recipe was actually a request from Wonderful Wife, and it will be a staple! The leftovers disappeared fast, which is always a good sign!

Take time to prepare

Setting up the space is super important to me in my kitchen. That includes everything from placing everything within reach to selecting the right music. (Check out the recommended album at the top of this page, or head over to my Weekly Kitchen Playlists!) For me, the kitchen is an oasis of self-care. I little time spent setting everything in order means that I can cook in a relaxed, joyful space with no surprises or rushing around. I take my time and relish this step, even for super simple recipes like this vegan white bean rosemary soup.

Food By Joe Recipe Vegan Vegetarian White Bean Soup Rosemary Thyme

Beans 2 ways

The prep for this vegan white bean & rosemary soup is fast! Just mince some garlic (or use the pre-minced stuff!), and puree one of the cans of beans along with its liquid. The other two cans will stay whole and get drained. This gives an amazing, smooth texture to the soup!

Pour 1 can of cannellini beans into a blender or food processor. Don’t drain this one, just pour the whole thing in and blend it until it’s completely smooth – this won’t take long.

Drain the other 2 cans of beans and set them aside.

Get cooking

Don’t blink, because this vegan white bean rosemary soup cooks in a flash. Put a heavy pot (I love my enameled dutch oven!) over medium heat and heat the oil until it shimmers. Add the garlic to the pot and stir constantly for 1 minute. You’re not trying to brown the garlic – in fact, you want to avoid it. If the pan is too hot and the garlic starts to burn, just slide the pan off the burner and drizzle a little more oil in the pan. Turn the burner down a bit and put the pan back over the burner.

After a minute or so of cooking the garlic, add all of the remaining ingredients to the pot and stir to combine. Bring the soup to a gentle boil, and then immediately turn the burner down to medium-low. Simmer the soup, stirring occasionally, until it reaches the desired thickness. This could take anywhere from 5 to 15 minutes, depending on the pan, oven, quantity, etc. Just keep an eye on it and turn it off when it looks like you want to eat it!

Feel free to embellish

This basic recipe is vegan, as long as the broth you use is vegan. The Better Than Boullion broth bases come in several vegan varieties. They are really fantastic! I love to use their vegan beef boullion to get a rich umami taste in my French Onion Soup recipe.

There are many ways to garnish or tweak this vegan white bean rosemary soup. You could add a dairy element with a splash of cream while simmering, or a dollop of goat’s cheese when serving. You could add a meat element by starting with browned italian sausage or garnishing with crispy bacon bits. We like to keep it simple (and vegan) with some chopped parsley and sliced green onions. I hope you enjoy!

Food By Joe Recipe Vegan Vegetarian White Bean Soup Rosemary Thyme

Enjoy this Vegan White Bean Rosemary Soup recipe?


Vegan White Bean & Rosemary Soup

This hearty & comforting white bean soup is perfect for a rainy day. Rich cannellini beans, warm garlic, and rosemary. Simple & delicious!

  • Author:
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 68 Servings 1x


  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 3 15oz. cans cannellini beans
  • 2 cups vegetable (or chicken) broth
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1 pinch crushed red pepper
  • ½ tsp kosher salt
  • Black pepper to taste


  1. Pour 1 can of beans (do not drain) into the bowl of a food processor or blender. Blend until completely smooth. Set aside
  2. Drain the other two cans of beans. Set aside
  3. Place a heavy pot over medium heat and heat the oil
  4. Add the garlic and cook, stirring constantly, for 1 minute. If the garlic begins to brown, remove the pan from heat and turn down the burner before returning the pot to the burner 
  5. Add the broth, the pureed beans, the drained beans, rosemary, thyme, crushed red pepper, and a few twists of black pepper. Stir to combine
  6. Cover,  increase the heat to medium-high, and bring to a boil 
  7. As soon as the soup reaches a boil, remove the lid and reduce the heat to medium-low
  8. Simmer, stirring occasionally, for 15 minutes. If you like, you can smash the beans slightly to thicken the soup even more 
  9. Taste for salt & pepper levels, adjust as needed
  10. Serve immediately! Optional garnishes: Sliced green onions, chopped parsley, garlic croutons, a dollop of goat’s cheese or creme fraiche, a drizzle of good olive oil, or a tiny splash of truffle oil


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