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.

Two Bowls of White Bean Soup with Water Glass and Napkin in the Background

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

Por of Rosemary White Bean Soup with Wooden Spoon

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

Collage Showing Steps for Making Rosemary White Bean Soup: Sweat Veggies, Add Wine, Add Broth, and Blend

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.

Table Set with Two Bowls of Rosemary White Bean Soup, Napkin and Water Glass

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 1/4 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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Two Bowls of White Bean Soup with Water Glass and Napkin in the Background

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.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Author Alissa Saenz


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3/4 cup diced celery (about 2 stalks)
  • 3/4 cup diced carrots (about 2 medium carrots)
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 tablespoons finely chopped fresh rosemary
  • 3 (14 ounce or 400 gram) cans cannellini beans, drained and rinsed
  • 2 cups vegetable broth (plus more as needed)
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste


  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.

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