Go Back

Vegan Rosemary White Bean Soup – Cozy, Hearty, and Simple

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil (plus more to finish, optional)
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
  • 4 to 5 cups vegetable broth (or water with 1 vegetable bouillon cube)
  • 1 bay leaf
  • 2 cups chopped leafy greens (kale, spinach, or Swiss chard)
  • 1 tablespoon lemon juice, plus more to taste
  • Salt and black pepper to taste
  • Optional garnishes: chopped parsley, lemon zest, crusty bread, vegan parmesan

Method
 

  1. Sweat the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
  2. Build flavor: Stir in garlic, rosemary, thyme, and red pepper flakes. Cook 1 minute, until fragrant. Avoid browning the garlic.
  3. Add beans and liquid: Add the beans, 4 cups of broth, and the bay leaf. Bring to a gentle simmer. Reduce heat to medium-low and simmer 12–15 minutes to meld flavors.
  4. Create creaminess: Scoop out about 2 cups of the soup (mostly beans and broth), blend until smooth, and return it to the pot. Alternatively, use an immersion blender for a few quick pulses. Adjust thickness with the remaining broth as needed.
  5. Add greens: Stir in the chopped greens. Simmer 3–5 minutes, until tender and vibrant.
  6. Finish and season: Remove the bay leaf. Stir in lemon juice. Taste and season generously with salt and black pepper. Add a drizzle of olive oil for richness if you like.
  7. Serve: Ladle into bowls and top with parsley, lemon zest, or vegan parmesan. Pair with warm crusty bread.