Quick White Bean Soup Recipe | Vegetarian Times Skip to main content

Quick White Bean Soup

This hearty soup banishes cold-weather chills. Feel free to substitute canned white beans for the dried ones.



Ingredient Line: 
6 Tbs. olive oil
Ingredient Line: 
1 stalk celery, finely chopped
Ingredient Line: 
1 onion, finely chopped
Ingredient Line: 
1 carrot, finely chopped
Ingredient Line: 
1 clove chopped garlic
Ingredient Line: 
3 cups cooked white navy or cannellini beans
Ingredient Line: 
6 cups vegetable stock or water
Ingredient Line: 
2 tsp. kosher salt
Ingredient Line: 
1 tsp. freshly ground black pepper
Ingredient Line: 
2 plum tomatoes, finely chopped
Ingredient Line: 
4 sprigs fresh rosemary


1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add celery, onion, carrot and garlic, and cook until they are softened.

2. Purée half the white beans with vegetable stock and remaining 4 tablespoons of olive oil. Season with salt and pepper. Add tomatoes to vegetables, and heat through.

3. Pour 1 cup of white bean purée into a soup bowl. Spoon 2 tablespoons of vegetables into center of bowl. Spoon 2 tablespoons of remaining white beans over vegetables. Repeat until all ingredients are used up. Garnish each bowl with rosemary sprig. Serve soup hot.

Wine Suggestions
A roaring fire and a big glass of robust, slightly peppery California zinfandel, such as a Frey or Murphy-Goode, is the best way to enjoy this hearty winter dish. If you’re not up for such a heavy red wine, a Pinot Noir is another excellent option. Try a Columbia Valley Canoe Ridge Estate Pinot Noir, filled with flavors of black cherry and blueberry, which is equally satisfying.

Nutrition Information: 

6 g
Total Fat: 
17 g
Saturated Fat: 
2 g
25 g
640 mg
5 g
4 g

Comments on this Recipe

Made this as a first course, and primary protein, in a 3-course vegan meal. It looks and tastes elegant while being incredibly simple to prepare. If you make your own vegetable stock, it's worth using in this dish--the subtleties of homemade broth really shine through.

I ended up using 4 cans of beans (great northern and canellini), 4 cloves of garlic, 2-3 shakes of hickory liquid smoke, 1 shake cayenne pepper, 1 shake white pepper, 1 shake ground cumin, just 1 tsp salt (my veggy broth has salt), just 2 tsp of coconut oil to saute the veg (veggy broth has a little oil), dried poultry seasoning (no plain rosemary in the house) and left out the tomatoes (some of the family don't like tomatoes). It was very good for a quick soup. I did put everything into a pot and let it simmer about 5 min. instead of putting things in separately. I'm watching the very picky 11yr old finish up her 3rd bowl! I'd say this is a keeper! Thank You!