Rosemary White Bean Soup

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Rich and creamy, super savory, and oh so comforting! This cozy white bean soup is packed with flavor and hearty enough for a meal.

I’m a firm believer in soup all year long. I’ve been hitting the soup recipes pretty hard this winter, and while I might cut back a bit for the warmer months, I have no plans of stopping completely.

Bean Soups

My go-to type of soup is of the beany type. Black bean soup, lentil soup, pinto bean soup…I love them all!

Bean soups tend to be super easy to make. Canned beans are already cooked! They just need a little simmer time to soften up and infuse the soup with flavor. Also, beans, especially those from a can, require minimal prep work. Just rinse and drain.

And best of all, bean soups are generally hearty enough to make a meal of. That’s exactly what I did with this white bean soup! A big bowl of this with a slice of crusty bread is perfect for dinner any time of year if you ask me.

How to Make White Bean Soup

Start by heating up some olive oil in a pot. Add veggies: onion, celery and carrots. Cook them for just a few minutes, until they start to soften up. Now add some garlic and cook everything for another minute, until the garlic becomes very fragrant.

Add some white wine and bring it up to a simmer. Let it cook for a few minutes to reduce.

Now add broth, beans, and rosemary. Bring everything up to a boil, lower the heat, and let it cook for about 30 minutes. You can even let it simmer longer if you like! Just be sure to add extra liquid if it reduces too much.

When the soup is done cooking, take it off of the burner and blend about half of it.

Season the soup with lemon juice, salt and pepper, then ladle it into bowls. I like to top mine with a sprinkle of fresh parsley.

Rosemary White Bean Soup Tips & FAQ

  • Is this soup gluten-free? It is!
  • Leftover storage: leftovers of this soup keep very well. Store them in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.
  • Can dried rosemary be substituted for fresh? It can! Just be sure to cut the amount down to 2 teaspoons.
  • Can this be made with any variety of white bean other than cannellini? Absolutely! Navy or great northern beans should work just fine. Each type of bean has a different flavor and texture, so the your soup will be a bit different from the recipe version, but still delicious!
  • Can I use dried white beans? You can, but they need to be soaked and cooked beforehand. Try this method. You’ll need about 5 ¼ cups.
  • Is there a substitute for the wine? You can leave it out if you prefer.
  • If you do use the wine, be sure to check with Barnivore to ensure the brand you choose is vegan.

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4.6 from 5 votes Print

Rosemary White Bean Soup

Rich and creamy, super savory, and oh so comforting! This cozy white bean soup is packed with flavor and hearty enough for a meal.

CourseSoup CuisineAmerican Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 4 Calories 255 kcal Author Alissa Saenz


  • 2tablespoonsolive oil
  • 1medium onion,diced
  • ¾cupdiced celery(about 2 stalks)
  • ¾cupdiced carrots(about 2 medium carrots)
  • 4garlic cloves,minced
  • ½cupdry white wine
  • 2tablespoonsfinely chopped fresh rosemary
  • 3(14 ounce or 400 gram) canscannellini beans,drained and rinsed
  • 2cupsvegetable broth(plus more as needed)
  • 1tablespoonlemon juice
  • Salt and pepper,to taste

US Customary – Metric


  1. Coat the bottom of a large pot with olive oil and place it over medium heat.

  2. When the oil is hot, add the onion, celery and carrots. Cook the veggies for about 10 minutes, stirring frequently, until softened.

  3. Add the garlic and cook for about 1 minute more, until very fragrant.

  4. Stir in the wine and rosemary, then raise the heat and bring it to a simmer. Lower the heat and allow the wine to cook until reduced by about half, about 4 minutes.

  5. Stir in the beans and 2 cups of broth. Raise the heat and bring the broth to a boil. Lower the heat and allow the soup to simmer for about 30 minutes, stirring occasionally, until the veggies are very soft. You can add additional broth or water it the liquid reduces too much.

  6. Remove the pot from the heat. Blend about half of the soup, either using an immersion blender or by transferring it to a food processor or blender in batches and then returning it to the pot.

  7. Reheat the soup if needed. You can also thin it with some additional broth at this point, if you like.

  8. Remove the soup from heat and stir in the lemon juice. Season it with salt and pepper to taste.

  9. Ladle into bowls and serve.

Nutrition FactsRosemary White Bean SoupAmount Per Serving (1.5 cups)Calories 255Calories from Fat 84% Daily Value*Fat 9.3g14%Saturated Fat 1.2g6%Sodium 409mg17%Potassium 717mg20%Carbohydrates 42.1g14%Fiber 12g48%Sugar 4.7g5%Protein 13g26%Calcium 130mg13%Iron 4mg22%* Percent Daily Values are based on a 2000 calorie diet.« Blackened Tempeh SandwichesPotato Leek Vegan Quiche »

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Was so happy to have all these ingredients on hand. Such a yummy and soothing soup and easy to put together. That lemon really brightens it up! Only changes I made were to skip the wine and add some kale at the end to try and up my greens. Delicious! I’ve made a few of your recipes and they have all been really wonderful! Thank you!


  • Soup was good but not my favorite. I think it might have been because I blended too much of the soup. The fresh lemon at the end is a great touch!


  • Very good and comforting! We’ve made this a couple of times this past winter, and it’s going to remain in the meal rotation.

    I shared it (and a loaf of crusty bread) with a family member who was returning home to an empty refrigerator after a vacation; she loved it, too!


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    Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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