Rosemary and Roasted Garlic White Bean Soup Recipe
A creamy, fragrant, and soul-satisfying soup combining the sweet mellow flavor of roasted garlic, the piney aroma of fresh rosemary, and the natural creaminess of cannellini beans. This comforting Rosemary and Roasted Garlic White Bean Soup is hearty enough for a meal yet elegant enough for entertaining, made with simple wholesome ingredients and a velvety smooth texture.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 whole head of garlic
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 (15-ounce) cans 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 Garnishes
- Croutons
- Fresh parsley, chopped
- Extra olive oil for drizzling
Instructions
- Roast the Garlic: Preheat oven to 400°F. Slice off the top of the garlic head to expose cloves. Place on foil, drizzle with 1 teaspoon olive oil, wrap tightly, and roast for 35-40 minutes until soft and golden.
- Sauté Onion and Celery: While garlic roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and celery and sauté for 5-7 minutes until softened and fragrant.
- Add Roasted Garlic and Rosemary: When garlic has cooled, squeeze roasted cloves out of skins into the pot with onion and celery. Stir in chopped rosemary and cook 1-2 minutes until aromatic.
- Simmer with Beans and Broth: Add drained cannellini beans, vegetable broth, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to meld flavors.
- Blend to Creamy Perfection: Remove bay leaf. Use an immersion blender to puree the soup until silky smooth, or blend half for a textured finish. Alternatively, blend in batches in a standard blender.
- Brighten and Serve: Stir in lemon juice off the heat. Adjust seasoning as needed. Serve hot, topped with croutons, parsley, and a drizzle of olive oil if desired.
Notes
- You can use cooked dried cannellini beans instead of canned for enhanced flavor and texture.
- To make the recipe oil-free, sauté vegetables in vegetable broth and omit the finishing drizzle.
- If you don’t have an immersion blender, blend in batches with a standard blender, allowing steam to escape safely.
- Add greens like spinach or kale during the final simmer for extra nutrients and color.
- For a spicy kick, add red pepper flakes with rosemary or drizzle chili oil on top before serving.
- Leftovers last in the fridge for up to 4 days and freeze well for up to 3 months.
- Reheat gently on stovetop, adding broth or water if too thick.
Keywords: Rosemary white bean soup, roasted garlic soup, creamy bean soup, vegetarian soup, easy soup recipe, healthy soup
