Vegan White Bean & Rosemary Soup

Food By Joe Recipe Vegan Vegetarian White Bean Soup Rosemary Thyme

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


  • 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