Vegan Garlicky White Bean Soup
This soup is the kind of thing you want simmering on the stove on a cold weeknight — deeply savory, creamy without a drop of dairy, and ready to feed four with minimal effort. Six cloves of thinly sliced garlic get coaxed in olive oil until fragrant and just golden, building a flavor base that makes the whole pot taste like it took far longer than it did. The magic trick here is mashing about a quarter of the cannellini beans right in the pot, which thickens the broth into something rich and velvety using nothing but the beans themselves. A sprig of fresh rosemary simmers alongside the beans and vegetable broth, infusing everything with a subtle herby depth before getting pulled out at the end. Baby spinach goes in at the last minute and wilts into bright, tender ribbons, and a squeeze of lemon juice at the finish lifts the whole bowl. It's the kind of plant-based soup that doesn't feel like a compromise — it feels like exactly what you wanted.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 6 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 cups baby spinach or chopped kale, loosely packed
- 1 tbsp lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely so the garlic does not brown too deeply.
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