This rosemary white bean and potato soup is simple and hearty. Dried rosemary brings the flavor, and nutritional yeast is optional but highly encouraged.
It's made on the stove in about 45 minutes and starts similarly to my red lentil and potato soup with onion, garlic, carrots, celery, and yellow potatoes. Here, canned white beans replace the lentils.
Instead of lemon, the seasoning is inspired by my rosemary tofu.
This chunky vegan soup is a meal on its own, but it also pairs well with my cucumber tomato pepper salad and crusty bread. It tastes even better the next day and reheats well, so you may want to make a double batch.
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Ingredients
- Potatoes: Yellow potatoes, such as Yukon Gold, work best for this soup. No need to peel them.
- Canned white beans: Look for varieties labeled cannellini beans, white kidney beans, great northern beans, or navy beans.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make white bean and potato soup
- In a large pot, saute the onion in olive oil until soft and translucent.
- Add the carrots, celery, and garlic. Saute a few more minutes until softened.
- Stir in the vegetable broth, potatoes, white beans, rosemary, and nutritional yeast (if using). Simmer, stirring occasionally, until the potatoes are fork-tender.
- Taste and season with salt and pepper, as needed. Serve.
Got extra white beans? Try my vegan artichoke white bean dip next, or whip up my white bean and spinach skillet for another easy meal.
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Love and Veggies,
Amy
📋 Recipe
Rosemary White Bean and Potato Soup
Ingredients
- 1 Tablespoon extra virgin olive oil, (optional)
- ½ cup onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 pound yellow potatoes, diced
- 1-15 ounce can white beans, (cannellini, great northern beans, or navy beans) rinsed and drained (1½ cups)
- 2 teaspoons dried rosemary
- 1 Tablespoon nutritional yeast*, (optional)
- salt and pepper, to taste
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery, and garlic, and saute until softened.½ cup carrots, ½ cup celery, 3 cloves garlic
- Stir in the vegetable broth, potatoes, white beans (see notes), rosemary, and nutritional yeast (if using). Simmer, stirring occasionally, until the potatoes are tender when pierced with a fork.4 cups vegetable broth, 1 pound yellow potatoes, 1-15 ounce can white beans, 2 teaspoons dried rosemary, 1 Tablespoon nutritional yeast*
- Taste and season with salt and pepper, as needed, and serve.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
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