Vegan Rosemary Garlic White Bean Soup – Quick & Satisfying
This Vegan Rosemary Garlic White Bean Soup is a creamy, protein-rich, and comforting dish made with cannellini beans, garlic, herbs, and a savory broth. Perfect for chilly days and ready in under 40 minutes.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-40 minutes
- Yield: 4 servings
- Category: Dinner, Lunch, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 cans cannellini beans (15 oz each)
- 2 cups vegetable or chicken broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper flakes
- Black pepper, freshly ground, to taste
Instructions
1. Pour one can of cannellini beans (including its liquid) into a blender and purée until smooth.
2. Drain the remaining two cans of cannellini beans and set aside.
3. Mince the garlic cloves. Add the minced garlic to a soup pot along with the olive oil.
4. Sauté over medium heat for about one minute, or just until the garlic becomes very fragrant. Do not let it brown.
5. Add the puréed beans, the two drained cans of beans, vegetable or chicken broth, rosemary, thyme, red pepper flakes, and freshly ground black pepper to the pot. Stir to combine.
6. Cover the pot and bring to a boil over medium-high heat.
7. Reduce the heat to medium-low, remove the lid, and let the soup simmer for 15 minutes, stirring occasionally.
8. Use a spoon to lightly smash some of the beans against the side of the pot to thicken the soup to your liking.
9. Taste and adjust the seasoning, adding salt if needed depending on the saltiness of your broth.
10. Serve hot with crusty bread on the side for dipping.
Notes
You can use vegetable broth to keep the recipe fully vegan.
To make the soup extra creamy, blend additional beans or use an immersion blender to partially purée the soup in the pot.
This soup stores well in the fridge for up to 4 days and also freezes beautifully for future meals.