Rosemary White Bean and Potato Soup

Bowl of soup with chunks of yellow potatoes, carrots, and white beans in it.

Rosemary White Bean and Potato Soup

This chunky vegan soup combines tender potatoes and canned white beans in a rosemary-seasoned broth. It’s easy to make on the stove and tastes even better the next day.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 410kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

Note that the beans will become softer as the soup cooks. If you prefer them to remain firmer, wait to add them until the potatoes are almost fork-tender.

*Nutritional yeast acts as a thickener and enhances the savory flavor. If you prefer, you can add it toward the end of cooking for the most flavor, or simply leave it out entirely. One recipe tester thought it made the soup a tad gritty, like it had flour in it.

Leftover soup can be refrigerated in an airtight container for up to 3 days.

Nutrition