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Healthy Vegan Rosemary White Bean Soup without Kale

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  • Author: Crafting a Family Dinner
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: stove top


This healthy vegan rosemary and thyme white bean soup is a smooth, filling, and hearty plant based meal.  An easy Tuscan Italian style bean soup without any oil or kale.  The creaminess comes from blending one can of cannellini beans before they are cooked. 


Units Scale
  • 1 medium onion chopped
  • 4 cloves of garlic crushed
  • 1/2 cup of water
  • 3 cans of cannellini beans
  • 3 cups of vegetable broth
  • 1/2 teaspoon of fresh chopped rosemary (or 1/4 teaspoon crushed rosemary)
  • 1/8 teaspoon dried thyme
  • pepper and crushed red pepper to taste


  1. Chop the onion into uniform small size pieces, press 4 cloves of garlic, and set aside. 
  2. In a blender or food processer, blend until smooth 1 can of cannellini bean and the juice from the can. 
  3. In a large soup pot add 1/2 cup of water the onion and the garlic and saute until translucent. Make sure not to leave but stir constantly so the onions do not burn. If before the onions are cooked the pan becomes dry add a little more water. (This process is called water sauteing)
  4. Next add the broth, 2 drained cans of beans, rosemary, thyme, pepper, and crushed red peppers. Stir well. 
  5. Bring the soup to a boil and then reduce the heat to low and simmer for 10 to 15 minutes until all the beans are heated through. 
  6. Serve with a loaf of good whole wheat bread or croutons. 


  • Serving Size: 4 servings
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