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    Home > Vegan Soup Recipes

    Garlicky White Bean Soup

    Posted: Jan 19, 2022 ยท Updated: Mar 25, 2022

    Jump to Recipe Pin Recipe

    If you love garlic, this creamy white bean soup, a bowl of simple, wholesome comfort, is for you!

    Winter is a time for soul-satisfying soups and stews. If you're looking for one that's as easy to make as it is delicious, healthy and hearty, look no further than this creamy, nine-ingredient Garlicky White Bean Soup. Garlic is a great herb to eat during the winters, and it shines as the key flavoring ingredient in this soup. Rosemary stirs in a nicely complementary and smoky flavor. The soup is made mostly with pantry ingredients and is soy-free, nut-free and gluten-free.

    Overhead shot of white bean soup in glazed bowl with parsley and white beans scattered around.

    Garlicky soups are my ultimate comfort food in winters. They infuse your belly with that warm glow while also being gently healing and kind to your body.

    A soup I frequently make when the weather begins to bite is this amazingly creamy Garlicky White Bean Soup. It uses pantry ingredients, is incredibly simple to make, but it always hits the spot.

    Garlic is a delicious immune booster and it is an especially good food to eat in the winter (and in these times). It has long been used to fight coughs, colds and the flu, and it has many more health benefits, from improving cardiac health to lowering blood pressure and warding off diseases like Alzheimer's, among others.

    In this soup recipe the garlic melds nicely with the bland navy beans. The beans soak in the flavors of the garlic and the rosemary (also an herb with powerful health and immunity-boosting benefits) and turn amazingly flavorsome. Other white beans, like cannellini beans or lima beans, would work just as well in this recipe.

    You can make this soup with canned or dry beans. If you use dry beans, you will need to soak and cook them, which will add to your cooking time. But if you're used to cooking beans from scratch you know that's easy enough and economical. I frequently cook my beans from scratch because canned beans have additives and preservatives (although you can find brands that do not and it's good to seek them out).

    I hope you'll try this tasty, healthy white bean soup this winter, and if you do, I'd love to hear.

    Table of Contents
    • Why you'll love this white bean soup
    • Ingredients
    • How to make the white bean soup
    • Substitution and other tips
    • Storage and freezing instructions
    • Related recipes
    • Garlicky White Bean Soup

    Why you'll love this white bean soup

    • It's delicious. The soup is truly comforting and hearty. If you love garlic, you'll be happy to learn there's a whole bulb of garlic in this recipe. But if you want to scale down on the garlic you can definitely do that.
    • It's easy to make. The soup itself takes under 30 minutes to pull together, and you'll love the simple ingredient list, which comes mostly from the pantry.
    • It's hearty and comforting. Soups simply have to make you feel good, and this soup does not disappoint. You will lick the spoon and the bowl! Maybe even the pot. ๐Ÿ˜‰
    • It's everyone friendly. The soup is soy-free, nut-free, gluten-free and it is, of course, vegan.
    Partial overhead photo of white bean soup with parsley in dutch oven with ladle.

    Ingredients

    • 1 tablespoon extra virgin olive oil. If you are oil-free, use ยผ cup water or vegetable stock instead.
    • 1 head garlic, approximately 12 medium-sized cloves. You can scale down on the garlic if that's your preference.
    • 2 bay leaves
    • 1 small onion
    • 4 stalks celery
    • 1-2 teaspoons rosemary. I used dry rosemary and because I love it so much I used two teaspoons. Rosemary is a strong herb so you might want to add a teaspoon first and then, if you want it, add the rest. Even if you're using dry, it's a good idea to run a knife through the needles to chop them into smaller bits so they infuse better through the soup. If using the fresh herb, use one to two tablespoons. You can replace the rosemary with sage or thyme.
    • 1 cup dry white beans, cooked, or 2 15-oz cans. I used navy beans but any white beans, including cannellini beans, lima beans, or great norther beans, are fine. You can try this soup with black beans as well and it would be delicious.
    • Zest and juice of 1 lemon
    • Salt and ground black pepper to taste
    • 2 tablespoon parsley, for garnish.

    How to make the white bean soup

    • Heat the olive oil and crushed garlic together in a large pot over medium low heat.
    • When the garlic begins to smell fragrant and turns lightly blonde, add the bay leaves.
    • Stir in the onions and celery along with a generous pinch of salt and ground black pepper. Saute until the onions turn soft, about three to four minutes. Don't let them brown.
    Garlic and bay leaves in olive oil
    Onions and celery sauteing in the soup pot.
    • Add the rosemary and stir it in.
    • Add the white beans with 2 cups of cooking stock (if you cooked the beans yourself) or water or vegetable broth. Mix well, bring to a boil, then lower the heat to simmer and cook 10 minutes for the flavors to meld together.
    Rosemary added to other herbs in soup pot.
    White navy beans added to the soup pot.
    • At this point, you can remove a cup of the soup to a blender and blend it into a smooth puree before returning it to the pot. This step is optional but it makes a really creamy soup. You can also use an immersion blender or just mash a few beans in the pot with a ladle.
    • Add another cup of water or vegetable stock if the soup looks too thick. You can make this as soupy or stewy as you wish.
    • Add salt and pepper as needed. Turn off heat and stir in the lemon zest and lemon juice. Garnish with fresh parsley and serve with an optional drizzle of olive oil.
    Pureed beans added to soup.
    Lemon zest and juice added to soup.
    Overhead shot of bean soup in dutch oven.

    Substitution and other tips

    • You can make this soup with black beans for a differently delicious dish.
    • You can add more veggies to this soup, if you like, to make it even healthier. Chop up some carrots and add them with the celery and onions. Or add bell peppers or zucchini.
    • Make this soup as thick or thin as you wish. I use about three cups of water in total, but you can use less if you like a stewy consistency, and more if you like the soup soupier. Wait until you have finished adding all the other ingredients and the soup has cooked before you thin it out. Always remember to adjust seasoning after adding more water and make sure you bring the soup back to a boil.
    • You can replace the rosemary in the recipe with sage, which will be just as delicious. Both are strong herbs, so add less to begin with and then add more if you prefer.

    Storage and freezing instructions

    • This soup can be stored in the refrigerator for up to three days.
    • To freeze the soup, place in a freezer-safe container and freeze for up to three months. Thaw completely before reheating.

    Related recipes

    • Vegan Cream of Mushroom Soup
    • Vegan Chickpea Quinoa Burger
    • Roasted Eggplant Soup with Za'atar (No Oil)
    • Creamy Vegan Cauliflower Soup
    • Also check out 60+ Easy Vegan Pantry Recipes
    Front partial shot of soup with white beans and parsley and celery in a glazed bowl with a green napkin, parsley and white beans scattered around.
    Overhead shot of white bean soup in a glazed bowl with parsley and white beans and a green napkin around it.

    Garlicky White Bean Soup

    This creamy and garlicky white bean soup is as easy to make as it is delicious, healthy and hearty. Garlic is a great herb to eat during the winters, and it shines as the key flavoring ingredient in this soup. Rosemary stirs in a nicely complementary and smoky flavor. The soup is made with pantry ingredients and is soy-free, nut-free and gluten-free.
    5 from 10 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan White Bean Soup
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 6 servings
    Calories: 203kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • 1 Dutch oven
    • 1 Blender or immersion blender (optional)

    Ingredients 
    US Customary - Metric

    • 1 tablespoon extra virgin olive oil
    • 12 cloves garlic (1 head, crushed or pressed through a garlic press)
    • 2 bay leaves
    • 1 medium onion (thinly sliced)
    • 4 stalks celery (finely chopped)
    • 1 to 2 teaspoons rosemary (Use 1 to 2 tablespoons if using fresh rosemary. Add 1 teaspoon or tablespoon at first and add more if you prefer)
    • 30 ounces white beans (two 15-oz cans, all liquid drained. Or 1 cup dry white beans, cooked. Reserve cooking stock)
    • Salt and ground black pepper to taste
    • Juice and zest of one lemon
    • 2 tablespoon parsley (chopped, for garnish)
    Prevent your screen from going dark

    Instructions

    • Heat the olive oil and crushed garlic together in a large pot over medium low heat.
    • When the garlic begins to smell fragrant and turns lightly blonde, add the bay leaves.
    • Stir in the onions and celery along with a generous pinch of salt and ground black pepper. Saute until the onions turn soft, about three to four minutes. Don't let them brown.
    • Stir in the rosemary.
    • Add the white beans with 2 cups of cooking stock (if you cooked the beans yourself) or water or vegetable stock. Mix well, bring to a boil, then lower the heat to simmer and cook 10 minutes for the flavors to meld together.
    • At this point, you can remove a cup of the soup to a blender and blend it into a smooth puree before returning it to the pot. This step is optional but it makes a really creamy soup. You can also just mash a few beans in the pot with a ladle.
    • Add another cup of water or vegetable stock if the soup looks too thick. You can make this as soupy or stewy as you wish.
    • Add salt and pepper as needed. Turn off heat and stir in the lemon zest and juice. Garnish with parsley and serve.

    Recipe notes

    • You can make this soup with any white bean, including navy beans (which I used), cannellini beans, great northern beans or lima beans. Use black beans for a differently delicious dish.
    • You can add more veggies to this soup, if you like, to make it even healthier. Chop up some carrots and add them with the celery and onions. Or add bell peppers or zucchini.
    • Make this soup as thick or thin as you wish. I use about three cups of water in total, but you can use less if you like a stewy consistency, and more if you like the soup soupier. Wait until you have finished adding all the other ingredients and the soup has cooked before you thin it out. Always remember to adjust seasoning after adding more water and make sure you bring the soup back to a boil.
    • You can replace the rosemary in the recipe with sage, which will be just as delicious, or thyme. All are strong herbs, so add less to begin with and then add more if you prefer.
    • The lemon juice adds a pop of freshness and deliciousness to finish the soup so make sure you add it.
    • Serve the soup with an optional drizzle of olive oil or garnish with some vegan parmesan cheese.
    ย 

    Nutrition

    Calories: 203kcal | Carbohydrates: 35g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 771mg | Fiber: 8g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 5mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. CruznV

      January 23, 2022 at 12:50 pm

      5 stars
      I love Garlic๐Ÿ’ž๐Ÿ’ž. I always buy the Garlic Bulbs for my recipes but I see containers of pre-peeled whole cloves. Do you find the pre-peeled whole cloves lack favor compared to the Bulbs?

      Reply
      • Vaishali

        February 07, 2022 at 7:11 pm

        Hi, I donโ€™t find much difference, honestly, but fresh peeled garlic is always preferable if you have the time!

        Reply
    2. Lauren

      January 19, 2022 at 9:47 pm

      5 stars
      Holy cow!! This was sooooo good! Perfect recipe to make on a cold day after a long day at work. Took exactly 30 minutes, but tastes like all day, yum!! Bonus round, it opened up and made clear my sinuses- Iโ€™ve been suffering for weeks, and about halfway through the first bowl I feel so much better! I had to change a couple things due to lack of ingredients. Celery seed instead of celery because the fresh stuff went bad. One can of great northern and one can pinto because itโ€™s what I had on hand. I tasted it before adding lemon juice just to see what the difference would be, and you must absolutely add it! Tasty without, but incomplete. This came out so fresh tasting and bright, is definitely filling but I canโ€™t stop eating it! The worst part is that I wonโ€™t have leftovers, doubling the recipe next time. This soup is going into my regular rotation, thank you!!!

      Reply
      • Vaishali

        January 20, 2022 at 9:57 am

        Hi Lauren, wow, that sounds delicious, and I love that you mixed the beans. The lemon juice certainly adds a pop of flavor. So happy you made this, and good idea to double up next time! ๐Ÿ™‚

        Reply
    3. Jon Preston

      January 19, 2022 at 6:38 pm

      Why canned beans? Home-made are so much better.

      Reply
      • Vaishali

        January 20, 2022 at 9:59 am

        Hi Jon, agreed that homemade beans are always a better option -- that's what I usually do and anyone who has the time should definitely make them. But canned are a good option for those pressed for time and you can get a very nutritious dish made in under 30 minutes.

        Reply
        • Melissa

          January 25, 2022 at 2:39 pm

          How do you cook your dry beans? I have never had any luck following the instructions on the bag.

          Reply
          • Vaishali

            January 25, 2022 at 4:36 pm

            I soak them overnight and then pressure cook them. If I don't have time to soak I cook them in the Instant Pot on the "beans" function. Pressure cook soaked beans for four whistles or around 10 minutes after reaching pressure. On the stovetop, cover by two inches of water, bring to a boil, then simmer, covered for 30-45 minutes or until they are tender.

            Reply
            • Be Gee

              January 31, 2022 at 11:39 am

              How much dry to equal i 15oz can, please?

              Reply
              • Vaishali

                January 31, 2022 at 1:59 pm

                1/2 cup dry beans will yield about 15 ounces cooked. ๐Ÿ™‚

                Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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