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Rosemary and Roasted Garlic White Bean Soup

A bowl of creamy roasted garlic white bean soup garnished with fresh parsley and a drizzle of olive oil
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A creamy, comforting roasted garlic white bean soup infused with rosemary and sweet roasted garlic. Naturally dairy-free and hearty, made with simple pantry ingredients.

Ingredients

Scale
  • 1 large head of garlic
  • 1 tablespoon olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable or chicken broth
  • 2 (15.5 oz) cans cannellini beans, rinsed and drained
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap loosely in foil, and roast on a baking sheet for 30 to 35 minutes until soft and golden. Let cool for 5 to 10 minutes, then squeeze cloves out of skins and set aside.
  3. While garlic roasts, melt butter and remaining olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 to 7 minutes until softened and onion is translucent.
  4. Add minced garlic, rosemary, and thyme. Cook 1 minute until fragrant, watching closely so garlic does not burn.
  5. Add broth, cannellini beans, bay leaf, and roasted garlic cloves. Bring to a boil, reduce heat, and simmer uncovered for 15 to 20 minutes.
  6. Remove and discard bay leaf. Use an immersion blender to partially blend the soup, leaving some beans and vegetables whole for texture. If using a regular blender, work in 2-cup batches with the center cap removed and a towel over the lid.
  7. Stir in lemon juice and season with salt and pepper to taste.
  8. Ladle into bowls and garnish with fresh parsley. Serve immediately.

Notes

  • For extra creaminess, blend a third can of cannellini beans separately with a splash of broth and stir into the finished soup.
  • Use chicken broth instead of vegetable broth for a richer, deeper flavor base.
  • If using dried rosemary, add it with the thyme rather than at the fresh rosemary stage.
  • Never fill a blender more than halfway with hot liquid. Remove the center cap and cover with a folded towel to release steam safely.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months. Add a splash of broth when reheating if the soup has thickened.

Nutrition

Find it online: https://www.benefitiany.com/roasted-garlic-white-bean-soup/