Vegan Rosemary Garlic White Bean Soup—even the name sounds cozy, doesn’t it? Picture this: it’s a chilly evening, you’re wrapped in your favorite blanket, and a bowl of creamy, garlicky comfort sits steaming in your hands. This isn’t just soup—it’s a little hug in a bowl. The best part? It’s vegan, wholesome, and packed with flavor that’ll have everyone asking for seconds. Using hearty cannellini beans, fragrant rosemary, and a touch of olive oil, this soup proves you don’t need fancy ingredients to make something soul-warming. Whether you’re a busy mom trying to get dinner on the table fast or simply craving something nourishing after a long day, this Vegan Rosemary Garlic White Bean Soup checks every box.
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What Is Vegan Rosemary Garlic White Bean Soup?
This hearty, creamy soup celebrates simplicity at its finest. Vegan Rosemary Garlic White Bean Soup is made from a handful of pantry staples—olive oil, garlic, cannellini beans, and herbs—but somehow feels gourmet. The beans create a naturally creamy base without a drop of dairy, while rosemary and thyme infuse it with that comforting, earthy aroma. Think of it as an Italian countryside dish that snuck its way into your weekday dinner rotation. It’s hearty enough to fill you up but light enough to enjoy any time of year. Plus, it’s naturally gluten-free, vegan, and full of plant-based protein—meaning it’s as nourishing as it is delicious.
Reasons to Try Vegan Rosemary Garlic White Bean Soup
Here’s why this soup deserves a spot in your dinner lineup:
- Quick & Easy – You can make it in about 30 minutes, which means it’s faster than ordering takeout.
- Budget-Friendly – Made with beans and pantry staples, it’s a healthy, affordable meal.
- Comforting & Creamy – Pureeing part of the beans makes it luxuriously thick without cream or cheese.
- Healthy & Hearty – Packed with protein, fiber, and heart-healthy fats, it’s a meal that loves you back.
- Customizable – Add kale, spinach, or veggies you’ve got hanging out in the fridge.
If you love soups that warm your soul, check out my Crock Pot Vegetable Soup or this cozy Turkish Lentil Soup next.
Ingredients Needed to Make Vegan Rosemary Garlic White Bean Soup
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 cans cannellini beans (15 oz each)
- 2 cups vegetable broth (or chicken broth if not vegan)
- ½ tsp dried rosemary
- ¼ tsp dried thyme
- 1 pinch crushed red pepper flakes
- Freshly ground black pepper, to taste
Instructions to Make Vegan Rosemary Garlic White Bean Soup
If you’re craving a cozy meal that tastes like it simmered for hours—but actually comes together in under 40 minutes—this Step by Step Vegan Rosemary Garlic White Bean Soup guide is your new kitchen best friend. Follow these easy, detailed directions to make a creamy, hearty soup that feels like a warm hug on a cold day.
Step 1: Prepare the Beans Like a Pro
We’re starting with the heart of this recipe: cannellini beans. These creamy little gems are what give your soup its thick, silky texture—no cream needed.
Open three cans of cannellini beans. Pour one full can (liquid and all) into your blender and blend until smooth. This purée is the secret weapon that turns your soup from simple broth to rich, creamy goodness. Set it aside.
Next, drain and rinse the remaining two cans to remove excess sodium and starch. Don’t skip this part—it helps keep the flavors clean and balanced. Set these drained beans aside, ready for later.
If you’d like more tips on how to handle canned beans for soups, check out my Crock Pot Vegetable Soup recipe, where I share extra tricks for making beans taste like they were cooked from scratch.
Step 2: Sauté the Garlic for Maximum Flavor
Now comes one of the best parts—the aroma. Grab a large soup pot and heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 4 cloves of minced garlic.
Sauté the garlic for about a minute, stirring constantly. You want it fragrant and golden, not brown. Burnt garlic turns bitter fast, and nobody wants that. The moment it releases that irresistible scent, move on to the next step.
For more detailed flavor-boosting techniques, you might love my Ginger Garlic Chicken Soup where I explain how to build deep, aromatic bases using just pantry staples.
Step 3: Combine the Beans and Seasonings
This is where everything comes together beautifully. Into the same pot with your sautéed garlic, add:
- The puréed beans from Step 1
- The two cans of drained beans
- 2 cups of vegetable broth (or chicken broth if you’re not vegan)
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 pinch crushed red pepper flakes
- Freshly ground black pepper to taste
Stir everything thoroughly. You’ll start to see the creamy base forming. The rosemary and thyme bring that rustic, earthy aroma that makes your kitchen smell like an Italian countryside café.
Want to learn more about how herbs can transform soups? Check out my Turkish Lentil Soup, where I explain how dried herbs build depth without overpowering your dish.
Step 4: Simmer the Soup (The Step by Step Secret to Creaminess)
Cover your pot and bring the soup to a gentle boil over medium-high heat. Once it starts bubbling, lower the heat to medium-low and remove the lid. Let the soup simmer for about 15 minutes, stirring occasionally.
This Step by Step simmering process allows the flavors to blend perfectly—garlic infuses the broth, rosemary softens its sharpness, and the beans begin to thicken naturally. As the soup simmers, it’ll transform from a thin broth into a creamy, hearty bowl of comfort.
Pro Tip: If you enjoy thicker soups, try lightly mashing a few beans against the side of the pot with your spoon. This naturally thickens the base without adding any flour or cream.
For more cozy simmer recipes, you’ll love my Slow Cooker Chicken Pot Pie Soup—it uses the same low-and-slow flavor-building technique.
Step 5: Taste, Adjust, and Serve with Love
Now for the final flourish. Taste your soup and adjust the seasoning. Depending on your broth, you might need a touch of salt or a dash more black pepper. If you like a bit of spice, another sprinkle of red pepper flakes works beautifully.
Once it tastes just right, ladle the soup into bowls and serve it hot. Drizzle a little extra virgin olive oil on top for richness, and pair it with crusty bread for dunking—because honestly, that’s half the fun.
If you’re hosting guests or meal prepping, this soup pairs perfectly with a side like Olive Garden Vegetable Soup or a light salad.
Why This Step by Step Method Works
Each step in this Step by Step Vegan Rosemary Garlic White Bean Soup process is intentional. Blending one can of beans makes it creamy. Sautéing the garlic builds depth. Simmering slowly melds all the flavors into a beautifully balanced bowl of goodness.
It’s an easy, wholesome recipe that doesn’t just fill your stomach—it fills your home with the smell of comfort.
What to Serve with Vegan Rosemary Garlic White Bean Soup
This soup shines with simple sides. A thick slice of crusty bread is perfect for dunking. Want a full meal? Pair it with a crisp green salad or roasted vegetables. It also goes beautifully with a side of Olive Garden Vegetable Soup for a cozy soup night. If you’re feeling fancy, top it with a drizzle of olive oil, a sprinkle of red pepper flakes, or even vegan parmesan.
Key Tips for Making Vegan Rosemary Garlic White Bean Soup
- Don’t skip the purée step: It’s what makes the soup creamy without dairy.
- Use fresh garlic: The flavor difference is worth it.
- Adjust the herbs: Like it stronger? Add a pinch more rosemary or thyme.
- Make it spicy: Add a little extra red pepper for a kick.
- Make ahead: The flavors get even better the next day!
Storage and Reheating Tips for Vegan Rosemary Garlic White Bean Soup
This soup stores beautifully. Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth to loosen it up. Want to freeze it? It’ll last up to 3 months. Thaw overnight in the fridge and warm it up slowly. Just don’t boil it too hard or the beans can get mushy.
FAQs
Can I use other beans? Absolutely! Great Northern or navy beans work well too.
Can I make it oil-free? Yes—just sauté the garlic in a splash of broth.
Is it gluten-free? 100%.
Can I double it? Yes, this recipe scales easily for meal prep.
Final Thoughts
If comfort had a flavor, it would taste like this Vegan Rosemary Garlic White Bean Soup. Creamy, hearty, and made with love, it’s the kind of meal that reminds you simple ingredients can create pure magic. It’s perfect for busy weeknights, lazy Sundays, or anytime you crave something nourishing. Try it once, and I promise—it’ll become part of your regular rotation.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Vegan Rosemary Garlic White Bean Soup: Cozy, Creamy Comfort in a Bowl
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy, comforting cannellini bean soup comes together quickly with pantry staples like garlic, broth, and herbs. It’s the perfect easy weeknight dinner, especially when served with crusty bread.
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. Drain the remaining two cans of beans and set aside.
2. Mince the garlic cloves. Add them to a soup pot with olive oil. Sauté over medium heat for about one minute, just until the garlic is fragrant but not browned.
3. Add the puréed beans, drained beans, broth, rosemary, thyme, red pepper flakes, and black pepper to the pot. Stir to combine.
4. Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, remove the lid, and simmer for 15 minutes, stirring occasionally.
5. Using a spoon, lightly mash some of the beans against the side of the pot to thicken the soup to your liking. Taste and adjust seasoning if needed.
6. Serve hot with crusty bread on the side for dipping.
Notes
This soup is a great base for add-ins like chopped spinach, kale, or a squeeze of lemon juice for brightness. If using salted broth, taste before adding additional salt. Leftovers keep well for up to 4 days refrigerated.
