Rosemary and Roasted Garlic White Bean Soup
The exact creamy, comforting soup your dinner rotation needs—this white bean soup bursts with roasted garlic flavor, fresh rosemary, and velvety texture perfect for cozy nights or elegant dinners.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American / Mediterranean-inspired
- Diet: Vegan
Ingredients
2 tbsp olive oil (divided)
1 whole head of garlic
1 yellow onion, chopped
2 celery stalks, chopped
1 tbsp fresh rosemary (or 1 tsp dried), chopped
3 cans (15 oz each) cannellini beans, drained and rinsed
4 cups low-sodium vegetable broth
1 bay leaf
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)
1 tbsp lemon juice
Optional toppings: croutons, fresh parsley, olive oil
Instructions
Roast the Garlic: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes. Cool slightly, then squeeze out the soft cloves.
Sauté Vegetables: Heat remaining olive oil in a pot. Add onion and celery, sauté for 5–7 minutes until soft.
Add Flavor: Stir in the roasted garlic and rosemary, cooking for 1–2 minutes until fragrant.
Simmer: Add beans, broth, bay leaf, salt, and pepper. Bring to a boil, reduce to simmer, and cook uncovered for 20 minutes.
Blend: Remove bay leaf. Blend soup with an immersion blender until smooth, or leave slightly chunky for texture.
Finish: Stir in lemon juice. Adjust seasoning to taste. Serve with desired toppings.
Notes
For texture variety: Blend only half the soup and mix it back in.
To make oil-free: Sauté veggies in broth and skip the finishing drizzle.
Add-ins: Stir in greens like spinach or kale for extra nutrients.
Spicy variation: Add chili flakes or chili oil for heat.
