Rosemary and Roasted Garlic White Bean Soup Recipe

Introduction

This Rosemary and Roasted Garlic White Bean Soup is a comforting and flavorful dish perfect for cozy evenings. The roasted garlic and fresh rosemary create a warm, aromatic base that pairs beautifully with creamy cannellini beans. It’s both simple to make and deeply satisfying.

Ingredients

• 2 tablespoons olive oil, divided
• 1 whole head of garlic
• 1 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 lemon juice
• Optional toppings: croutons, fresh parsley, extra olive oil

Instructions

1. Step 1: Preheat your oven to 400°F. Slice off the top of the garlic head to expose the cloves. Place it on foil, drizzle with 1 teaspoon olive oil, wrap tightly, and roast for 35 to 40 minutes until soft and golden.
2. Step 2: While roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and celery and sauté for 5 to 7 minutes until softened and fragrant.
3. Step 3: When the garlic is cool enough, squeeze the cloves from the skins into the pot. Add the chopped rosemary and stir for 1 to 2 minutes until aromatic.
4. Step 4: Add the drained cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
5. Step 5: Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or blend half the soup for a mix of creamy and chunky texture.
6. Step 6: Stir in lemon juice off the heat. Adjust seasoning if needed. Serve hot topped with optional croutons, parsley, or a drizzle of olive oil.

Tips & Variations

• For extra depth, add a pinch of smoked paprika or a splash of white wine during the sauté step.
• Use dried rosemary if fresh is unavailable; just reduce the amount as dried is more potent.
• Blending only half the soup keeps some beans whole, adding pleasing texture.
• For a vegan creaminess boost, stir in a splash of coconut milk before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried cannellini beans fully before adding them to the soup to ensure they are tender. This will increase preparation time.

Is it possible to make this soup nut-free and vegan?

Absolutely. This recipe is naturally vegan and nut-free as long as you use vegetable broth and avoid toppings like cheese. Olive oil is used instead of butter for richness.

Rosemary and Roasted Garlic White Bean Soup Recipe

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★★★★★

4.6 from 91 reviews

This Rosemary and Roasted Garlic White Bean Soup is a comforting and flavorful dish that combines the mellow sweetness of roasted garlic with the herbal warmth of fresh rosemary. Creamy cannellini beans create a naturally thick and protein-packed base, while sautéed onions and celery add depth. Finished with a hint of lemon juice and optional garnishes like croutons and fresh parsley, this soup is perfect for a cozy meal.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil, divided
• 1 whole head of garlic
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 sprigs fresh rosemary or 1 teaspoon dried rosemary, chopped
• 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 Toppings

• Crunchy croutons
• Fresh parsley, chopped
• Extra olive oil for drizzling

Instructions

1. Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off a whole head of garlic to expose the cloves. Place it on foil, drizzle with 1 teaspoon olive oil, and wrap tightly. Roast for 35 to 40 minutes until soft and golden to develop a mellow, sweet garlic flavor.
2. Sauté Onion and Celery: While garlic roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and celery, sautéing for 5 to 7 minutes until softened and fragrant to build a flavorful base.
3. Add Roasted Garlic and Rosemary: Once garlic has cooled, squeeze the cloves out of their skins into the pot. Stir in chopped rosemary and cook for 1 to 2 minutes to release aromatic flavors.
4. Simmer with Beans and Broth: Add drained cannellini beans, vegetable broth, bay leaf, salt, and pepper. Bring to a gentle boil then lower heat to simmer uncovered for 20 minutes, allowing flavors to meld and deepen.
5. Blend to Creamy Perfection: Remove the bay leaf. Use an immersion blender directly in the pot or blend in batches in a traditional blender. Blend until silky smooth or leave part chunky for texture.
6. Brighten and Serve: Stir in fresh lemon juice off the heat, and adjust salt and pepper to taste. Serve hot, garnished with croutons, fresh parsley, and a drizzle of olive oil if desired.

Notes

• Roasting the garlic is key for a sweet, mellow flavor that defines this soup.
• You can use dried rosemary if fresh is not available, but fresh is preferable for best aroma.
• Blending half the soup keeps a nice balance of creamy texture and whole beans.
• Add lemon juice last to preserve its bright, fresh flavor.
• Low-sodium broth helps control saltiness—adjust seasoning accordingly.
• For a vegan diet, ensure croutons and toppings are plant-based.

Keywords: Rosemary soup, roasted garlic soup, white bean soup, creamy bean soup, vegetarian soup, healthy soup