White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil

This soup was super easy to make, and it was delish! Again, does it have to be cold outside to eat soup? Me thinks not. This soup was so flavorful, and it’s vegan! We all liked this one (I gave my almost-2 year old the beans from the soup), and I had just enough left over to have for lunch the next day. I forgot to add the basil at the end. Oh well.

rating: 9

White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil
(Eat, Drink, and Be Vegan, Dreena Burton)

serves 5-6


1/2 – 1 tbsp olive oil
1 cup onions, diced
1 1/2 cups celery, diced
4 large cloves garlic, minced
2 tsp dry mustard
3/4 – 1 tsp salt
Freshly ground black pepper to taste
6 cups cooked white kidney (cannellini) beans
3 cups vegetable stock
1 1/2 cups water
2 tsp fresh rosemary, chopped
2 – 2 1/2 tbsp lemon juice
1 batch “Jumbo Croutons”
1/4 cup fresh basil, sliced in thin strips or chopped (I forgot)
1-2 tbsp olive oil (for finishing, optional)


In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine. Cover and cook for 6-8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1 1/2 tsp rosemary, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, puree soup until smooth. Stir in remaining 2 cups beans, remaining 1/2 tsp rosemary, and lemon juice. Season with additional salt and pepper if desired. Sirve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil if desired. Serves 5 – 6.

Jumbo Croutons (gluten-free option)

5-6 slices bread (can use artisan, multigrain, kamut, spelt, or use gluten-free for that option)
1 1/2 – 2 tbsp olive oil
1/8 tsp sea salt

Preheat oven to 400 degrees. Cut bread slices into 1 inch squares. In a large bowl, toss cubes with oil. Line a baking sheet with parchment paper, and transfer bread onto sheet, then sprinkle with salt. Bake for 9-12 minutes, tossing once or twice throughout, until lightly browned. For crunchier croutons, bake for 2-3 minutes longer.

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