White Bean and Rosemary Soup is a comforting, wholesome dish that’s simple to prepare yet deeply satisfying. Packed with nourishing vegetables, protein-rich white beans, and the earthy aroma of rosemary, this soup is the kind of meal that warms you from the inside out. It’s light enough for lunch but hearty enough for dinner, making it a versatile addition to any seasonal menu. The blend of onion, garlic, celery, and carrots creates a classic aromatic base, while the white beans give the soup a creamy texture without the need for dairy.

Whether you’re vegan, vegetarian, or just looking for a nutritious weeknight option, this soup fits the bill. It’s made entirely in one pot, using pantry staples and fresh herbs for a rustic yet refined flavor. A splash of lemon juice adds a hint of brightness that balances the savory base, while a touch of red pepper flakes can give it a subtle kick. This is the kind of meal that feels homey and wholesome, perfect for slow, cozy evenings or make-ahead lunches. Serve it with a crusty loaf of bread or a simple salad for a complete, nourishing experience.

Why You’ll Love This Recipe

1. Simple Pantry Ingredients

You likely have most of the ingredients already, making this a quick and budget-friendly option.

2. One-Pot Wonder

Everything cooks in a single pot, which means easy prep and even easier cleanup.

3. Naturally Vegan and Gluten-Free

This soup is inclusive for various diets without sacrificing flavor or satisfaction.

4. Comforting Yet Light

Hearty enough for dinner but not too heavy, it’s great for all seasons.

5. Freezer-Friendly

Make a big batch and freeze portions for quick meals on busy days.

Ingredients

Olive oil
Onion

Carrots
Celery
Garlic

Fresh or dried rosemary
Vegetable broth (or chicken broth)
White beans (cannellini or great northern)

Bay leaf
Salt
Black pepper

Red pepper flakes (optional)
Parsley
Lemon juice (optional)

Variations

Add Greens: Stir in kale or spinach near the end of cooking for extra nutrients.
Make it Creamier: Blend a portion of the soup for a thicker texture, or stir in a splash of plant-based cream.
Switch the Beans: Try navy beans, chickpeas, or lentils for a different twist.

Add Protein: For non-vegan versions, add cooked chicken or sausage.
Boost the Herbs: Add thyme or oregano alongside rosemary for added depth.

How to Make the Recipe

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5–7 minutes until softened.

Step 2: Add Garlic and Herbs

Stir in the minced garlic, rosemary, and red pepper flakes if using. Cook for another 1–2 minutes until fragrant.

Step 3: Add the Beans and Broth

Add the white beans, bay leaf, and broth to the pot. Season with salt and black pepper to taste. Bring the mixture to a boil.

Step 4: Simmer the Soup

Reduce heat to low and simmer uncovered for 20–25 minutes, allowing the flavors to develop.

Step 5: Final Touches

Remove the bay leaf. Stir in fresh parsley and lemon juice if using. Adjust seasoning to taste.

Step 6: Serve

Ladle into bowls and serve warm with crusty bread or crackers.

Tips for Making the Recipe

Use high-quality broth for the best flavor—homemade or low-sodium store-bought works great.

To thicken the soup naturally, mash some of the beans against the side of the pot while it simmers.
Add the lemon juice just before serving to preserve its brightness.
Don’t skip the sautéing step—it’s crucial for building depth of flavor.

Leftovers taste even better the next day after the flavors meld.

How to Serve

Serve the soup warm, garnished with chopped parsley and an optional drizzle of olive oil or a sprinkle of vegan parmesan. Pair with a slice of toasted sourdough, garlic bread, or a simple green salad. It also makes a lovely starter before a more elaborate meal or a main course when paired with a hearty grain bowl or sandwich.

Make Ahead and Storage

Storing Leftovers

Allow soup to cool before transferring to airtight containers. Store in the refrigerator for up to 4 days.

Freezing

This soup freezes well. Place cooled soup in freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 3 months.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions for 2–3 minutes, stirring halfway through.

FAQs

1. Can I use dried beans instead of canned?

Yes, just soak and cook them in advance. You’ll need about 3 cups of cooked beans to replace two cans.

2. Is this soup good for meal prep?

Absolutely. It stores well in both the fridge and freezer, making it perfect for prepping ahead.

3. What’s the best kind of white bean to use?

Cannellini beans are ideal for their creamy texture, but great northern or navy beans also work well.

4. Can I make it without rosemary?

Yes, but the rosemary adds a distinctive earthy note. You can replace it with thyme or oregano for a different flavor.

5. Can I add pasta or grains?

Sure—add cooked pasta, rice, or quinoa near the end for a more filling soup.

6. How can I make the soup thicker?

Blend a portion of the soup with an immersion blender or mash some beans with a spoon.

7. What if I don’t have lemon juice?

The soup will still taste great without it, but you can add a splash of vinegar or a squeeze of lime for a similar effect.

8. Is this soup spicy?

Not unless you add the optional red pepper flakes. Adjust to your preference.

9. How long does it last in the fridge?

Properly stored, it will keep for about 4 days in the refrigerator.

10. Can I serve this cold?

It’s best served warm, but it can be enjoyed cold on a hot day, similar to a bean salad-style soup.

Conclusion

White Bean and Rosemary Soup is the ultimate cozy meal—easy to make, nourishing, and full of robust, savory flavor. It’s the kind of dish that proves simple ingredients can create something extraordinary. With its creamy beans, aromatic herbs, and subtle hint of lemon, this soup is perfect for chilly evenings or light lunches any time of year. Whether you’re cooking for a crowd or meal prepping for the week, this soup offers comfort in every spoonful.