Rosemary Roasted Garlic White Bean Soup (Printable version)

Creamy aromatic soup with white beans, roasted garlic, and rosemary. Ideal for comforting meals.

# What you 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

# How to make it:

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 tips:

01 -
  • The roasted garlic transforms into something sweet and mellow, nothing like raw garlics bite
  • It comes together in just over an hour but tastes like it simmered all day
  • The recipe is naturally creamy without any dairy, letting the beans shine
02 -
  • Let the roasted garlic cool slightly before squeezing, or it will burn your fingers
  • The soup thickens as it sits, so add a splash of water or broth when reheating leftovers
03 -
  • Roast extra garlic heads when you have the oven on and store them in the refrigerator for quick additions to other dishes
  • Use dried rosemary if fresh is unavailable, but add it early so it has time to soften and release its oils

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