Rosemary and Roasted Garlic White Bean Soup

Why You’ll Love This Recipe

I love this recipe because it tastes far more indulgent than it actually is. The ingredients are simple and affordable, yet the final soup feels elegant and satisfying. I appreciate that it’s hearty enough to be a full meal, naturally creamy without heavy cream, and easy to customize depending on what I have on hand. It also keeps and reheats beautifully, which makes it ideal for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
1 whole head of garlic
yellow onion
celery stalks
fresh rosemary or dried rosemary
cannellini beans, canned, drained and rinsed
low-sodium vegetable broth
bay leaf
salt
black pepper
lemon juice
optional toppings such as croutons, fresh parsley, or extra olive oil

Directions

I start by roasting the garlic because this step builds the soul of the soup. I preheat the oven to 400°F, slice the top off the garlic head, drizzle it lightly with olive oil, wrap it in foil, and roast it for about 35 to 40 minutes until the cloves are soft and golden.

While the garlic roasts, I heat olive oil in a large pot over medium heat. I add the chopped onion and celery and sauté them for about 5 to 7 minutes until they soften and smell sweet and savory.

Once the garlic is cool enough to handle, I squeeze the roasted cloves straight into the pot. I add the rosemary and stir for a minute or two until everything becomes fragrant.

Next, I add the cannellini beans, vegetable broth, bay leaf, salt, and black pepper. I bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes so the flavors can really come together.

I remove the bay leaf and blend the soup until smooth using an immersion blender. Sometimes I only blend part of it because I like a little texture. Finally, I stir in the lemon juice, taste, and adjust the seasoning before serving.

Servings and Timing

This recipe makes about 4 generous servings.
Prep time is approximately 10 minutes.
Cook time is about 45 minutes, including roasting the garlic and simmering the soup.
Total time is roughly 55 minutes.

Variations

I like to change this soup depending on my mood. Sometimes I add a pinch of red pepper flakes for heat. Other times, I stir in a handful of spinach or kale near the end for extra color and nutrients. If I want a smokier flavor, I add a dash of smoked paprika. I also enjoy blending in a small amount of roasted cauliflower or potato for a slightly different texture.

Storage/Reheating

I let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days, and I find the flavors deepen overnight. For longer storage, I freeze it in portions for up to three months.

When reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water until it reaches the consistency I like.

FAQs

Can I use dried beans instead of canned?

I can absolutely use dried cannellini beans as long as I cook them fully beforehand. I substitute them directly for the canned beans once they’re tender.

Is this soup vegan?

I love that this soup is naturally vegan as written, as long as I stick with vegetable broth and plant-based toppings.

What if I don’t have fresh rosemary?

When I don’t have fresh rosemary, I use dried rosemary instead. I just use a smaller amount since dried herbs are more concentrated.

Can I make this soup thicker or thinner?

If I want it thicker, I blend more of the soup. If I prefer it thinner, I simply add extra vegetable broth until it feels right to me.

Does this soup taste garlicky?

I find the roasted garlic flavor mellow and sweet rather than sharp. Roasting completely transforms the garlic, so it adds depth without overpowering the soup.

Conclusion

This Rosemary and Roasted Garlic White Bean Soup is one of those recipes I truly enjoy making and eating. I love how comforting it feels, how simple the process is, and how satisfying each spoonful can be. It’s a recipe I return to again and again, especially when I want something warm, wholesome, and made with care.