This Smoky White Bean and Rosemary Soup is simple, nourishing, and deeply comforting. Made with pantry and fridge staples like cannellini beans, dried herbs, and miso, it comes together easily in one pot and develops rich flavor with very little effort. The smoked paprika adds warmth and depth, while rosemary keeps the soup grounded and savory. It’s the kind of soup that works just as well for a quiet weeknight as it does for a casual dinner with friends.
Cost: $.84 per serving/$5.00 per batch
Why You’ll Like This Soup
- Hearty but not heavy
- Made with affordable pantry ingredients
- Naturally vegan and gluten-free
- One-pot, low-effort cooking
- Smoky, savory flavor without any meat substitutes
Ingredients
- Carrots: Add natural sweetness and body to the broth
- Red onion: Brings depth and savory aroma
- Celery: Classic aromatic with fresh, earthy flavor
- Olive oil or neutral oil: Helps sauté and carry flavors
- Garlic powder: Provides warm, savory undertones
- Onion powder: Enhances overall richness and umami
- Smoked paprika: Adds gentle smokiness and color
- Dried rosemary: Offers herbal, woodsy notes
- Miso paste: Deep umami flavor and subtle saltiness
- Nutritional yeast: Contributes cheesy, savory depth
- Salt: Balances and brightens flavors
- Black pepper; Adds mild heat and complexity
- Cannellini beans; Creamy texture and plant-based protein
- Water: Forms the base of the broth
Equipment Needed
- Dutch oven or large soup pot
- Cutting board and knife
- Wooden spoon
How to Make Smoky White Bean and Rosemary Soup
Heat the Oil: Place a Dutch oven or large soup pot over medium heat. Add the oil and allow it to warm for about 30 seconds.
Sauté the Vegetables: Add the chopped carrots, red onion, and celery to the pot. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Add Remaining Ingredients: Pour in the water, then add the cannellini beans, garlic powder, onion powder, smoked paprika, dried rosemary, miso paste, nutritional yeast, salt, and pepper. Stir well to dissolve the miso and distribute the seasonings evenly.
Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for about 25 minutes, stirring once or twice.
Taste and Adjust: Taste the soup, then adjust the salt and pepper as needed. If you prefer a slightly thicker soup, mash some of the beans against the side of the pot with a spoon.
Serving Suggestions
Serve hot with good crusty bread, sourdough, or toasted baguette slices. This soup also pairs well with a simple green salad or roasted vegetables.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- This soup reheats well on the stovetop or in the microwave
- Flavor deepens slightly after a day
Tips and Variations
- Add a splash of lemon juice at the end for brightness
- Stir in chopped kale or spinach during the last 5 minutes
- Blend a portion of the soup for a creamier texture
- Use vegetable broth instead of water for extra richness
Other Bean Dishes
Vegan White Chicken Chili
Creamy White Bean Spinach Pasta
Vegan Black Bean Chocolate Cookies
Cauliflower Hummus
White Bean and Rosemary Soup RECIPE
Ingredients
- 3 medium carrots, chopped (~$0.60)
- 1 medium-large red onion, chopped (~$0.70)
- 3–4 ribs of celery, chopped (~$0.50)
- 3 tablespoons olive oil or neutral oil (~$0.20)
- 2 teaspoons garlic powder (~$0.10)
- 1 tablespoon onion powder (~$0.10)
- 1 teaspoon smoked paprika (~$0.10)
- 2 teaspoons dried rosemary (~$0.10)
- 2 tablespoons miso paste (~$0.40)
- 1 tablespoon nutritional yeast (~$0.30)
- 1 teaspoon salt, or to taste (~$0.02)
- 1/2 teaspoon black pepper, or to taste (~$0.05)
- 2 (15-ounce) cans cannellini beans, drained and rinsed (~$2.00)
- 6 cups water (~$0.00)
Instructions
- Heat oil in a large soup pot over medium heat.
- Add carrots, onion, and celery. Sauté for 6–8 minutes until softened and fragrant.
- Stir in garlic powder, onion powder, smoked paprika, and rosemary. Cook 1 minute to bloom the spices.
- Add cannellini beans and water. Bring to a gentle boil.
- Reduce to a simmer and cook for 15–20 minutes so flavors meld and vegetables become very tender.
- Stir in miso paste and nutritional yeast until fully dissolved.
- Use an immersion blender to blend the soup, leaving some texture partially. (Or blend about half in a blender and return to the pot.)
- Season with salt and black pepper to taste.
- Simmer 5 more minutes, stirring often, and serve warm.
The Wrap
This soup stores well and improves in flavor after a day in the refrigerator as the herbs and miso fully meld with the vegetables and beans. It reheats gently on the stove with a splash of water if it thickens, and it also freezes beautifully for quick meals later. The combination of beans, aromatics, and umami-rich seasonings makes it both filling and nutritionally balanced, offering fiber, plant protein, and steady warmth from simple, affordable ingredients.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.