Introduction

If you crave a bowl of something creamy, fragrant, and soul-satisfying, this Rosemary and Roasted Garlic White Bean Soup is the perfect choice. Combining roasted garlic’s deep sweetness with fresh rosemary and silky cannellini beans, it’s hearty enough for a meal yet elegant enough for entertaining.

A bowl filled with creamy, smooth pale beige soup, topped with a few golden-brown roasted garlic slices and sprinkled with finely chopped green herbs and black pepper. A small green sprig of rosemary lies on top, adding color contrast. A large piece of toasted bread with a crunchy texture and a dark golden-brown edge is placed standing in the soup on the right side. The bowl is light brown and rests on a soft beige cloth, with a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil, divided

1 whole head of garlic

1 medium yellow onion, chopped

2 celery stalks, chopped

2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)

2 cans (15 oz each) cannellini beans, drained and rinsed

4 cups low-sodium vegetable broth

1 bay leaf

Salt, to taste

Black pepper, to taste

1 tablespoon fresh lemon juice

Optional toppings: croutons, fresh parsley, extra olive oil

Instructions

Step 1: Preheat oven to 400°F. Slice off the top of the whole garlic head to expose cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.

Step 2: While garlic roasts, heat remaining olive oil in a large pot over medium heat. Add chopped onion and celery, sauté for 5–7 minutes until softened and fragrant.

Step 3: When garlic is cool, squeeze the cloves into the pot with onions and celery. Stir in chopped rosemary and cook for 1–2 minutes until aromatic.

Step 4: Add beans, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

Step 5: Remove bay leaf. Use an immersion blender to puree soup until smooth, or blend half for a creamier texture while leaving some beans whole.

Step 6: Stir in lemon juice off heat. Adjust seasoning as needed. Serve hot with optional toppings like croutons, parsley, or a drizzle of olive oil.

Tips & Variations

Use cooked dried cannellini beans instead of canned for enhanced flavor and texture.

Substitute vegetable broth for water if you prefer a lighter soup base.

Add a pinch of red pepper flakes with rosemary for a spicy kick.

Stir in baby spinach or kale during the last few minutes of simmering for added color and nutrients.

Blend only half the soup for a rustic texture with creamy and chunky bits.

Storage

Cool soup to room temperature and store in an airtight container in the refrigerator for up to four days. For longer storage, freeze in portions for up to three months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened.

FAQs

Can I use dried beans instead of canned?

Yes, cooked dried cannellini beans work wonderfully. Soak and cook them until tender, then use in a 1:1 ratio to canned beans in the recipe.

Is it possible to make this soup oil-free?

Absolutely. Sauté the vegetables in a splash of vegetable broth instead of olive oil and omit the finishing drizzle. The soup will remain creamy from the beans and roasted garlic.