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Vegan White Bean Soup with Rosemary Recipe

A hearty, herb-infused vegan soup made with creamy white beans and fragrant rosemary—perfect for chilly nights and emotional damage recovery.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked white beans or 1 can, drained
  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 carrot diced
  • 1 celery stalk chopped
  • 1 tsp fresh rosemary or ½ tsp dried
  • ½ tsp thyme
  • Salt and black pepper to taste
  • 4 cups vegetable broth
  • 1 tbsp lemon juice
  • Fresh parsley for garnish optional

Method
 

  1. Heat olive oil in a large pot. Add onion, garlic, carrot, and celery. Sauté until everything looks golden and smells promising.
  2. Toss in rosemary, thyme, salt, and pepper. Stir like you’ve got unresolved feelings.
  3. Add white beans and pour in broth. Bring the whole thing to a gentle boil.
  4. Lower the heat and simmer for 20 minutes. Let the ingredients bond like a therapy session.
  5. Optional: Blend half the soup if you want it smoother than your last apology text.
  6. Finish with lemon juice and garnish with parsley if you’re feeling fancy. Serve hot.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 210
  • Total Fat: 5g
  • Saturated Fat: 0.7g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 9g

💊 Vitamins and Minerals (Per Serving)

  • Iron: 14%
  • Vitamin A: 22%
  • Folate: 20%
  • Potassium: 16%
  • Vitamin C: 10%

💡 Additional Notes/Tips to Enhance Flavor

  • Squeeze a little extra lemon if you're feeling sour about life.
  • Add chili flakes for that extra emotional edge.
  • Use fresh rosemary if you want full kitchen goddess points.
  • Serve with toasted sourdough, because carbs = therapy.
  • Leftovers taste even better—like a revenge dress in soup form.