Rosemary Roasted Garlic White Bean Soup (Printable)
A creamy, aromatic soup featuring tender white beans, sweet roasted garlic, and fragrant rosemary—ideal for comforting dining.
# What You’ll Need:
→ Vegetables & Aromatics
01 - 2 whole heads garlic
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
→ Beans & Broth
05 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
06 - 4 cups low-sodium vegetable broth
→ Herbs & Seasonings
07 - 2 tbsp olive oil, plus extra for roasting garlic
08 - 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
09 - 1 bay leaf
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp kosher salt, plus more to taste
→ Optional Garnish
12 - 2 tbsp chopped fresh parsley
13 - Extra olive oil for drizzling
# Steps:
01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool slightly, then squeeze roasted garlic cloves from skins.
02 - In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until vegetables are softened.
03 - Add roasted garlic, rosemary, and bay leaf. Sauté for 2 minutes until fragrant.
04 - Stir in beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove bay leaf. Use an immersion blender to puree the soup until creamy but slightly chunky, or transfer half to a blender and return to the pot.
06 - Season with salt and pepper. Heat through for 2-3 minutes. Ladle soup into bowls. Garnish with parsley and a drizzle of olive oil, if desired.
# Expert Advice:
01 -
- The roasted garlic becomes this incredible spreadable sweetness that melts into every spoonful
- It comes together with pantry staples but tastes like something from a cozy bistro
02 -
- Letting the garlic cool slightly makes squeezing it from the skins much easier and less messy
- Blending just half the soup creates the perfect creamy texture while keeping some substance
03 -
- Use freshly squeezed lemon juice right before serving to wake up all the flavors
- A drizzle of really good olive oil on top makes it feel restaurant-worthy