Description
This Rosemary and Roasted Garlic White Bean Soup is creamy, cozy, and packed with comforting flavor. Sweet roasted garlic blends beautifully with cannellini beans and fragrant rosemary to create a silky, nourishing soup that feels both rustic and elegant. It’s naturally creamy without heavy cream, easy to make, and perfect for chilly evenings, light lunches, or simple weeknight dinners. Serve with toasted crusty bread for the ultimate comforting bowl.
Ingredients
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2 tablespoons olive oil
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1 whole head garlic
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1 medium yellow onion, chopped
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2 celery stalks, chopped
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1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
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2 cans (15 oz each) cannellini beans, drained and rinsed
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4 cups low-sodium vegetable broth
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1 bay leaf
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¾ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 tablespoon lemon juice
Optional toppings:
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Croutons
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Fresh parsley, chopped
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Olive oil drizzle
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Extra roasted garlic
Instructions
Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Place on foil, drizzle with 1 teaspoon olive oil, wrap tightly, and roast 35–40 minutes until soft and golden.
Heat remaining olive oil in a large pot over medium heat. Add chopped onion and celery. Cook 5–7 minutes until softened and fragrant.
Squeeze the roasted garlic cloves from their skins directly into the pot. Add chopped rosemary and cook 1–2 minutes, stirring to combine.
Add cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer 20 minutes uncovered.
Remove the bay leaf. Use an immersion blender to blend until smooth, or blend half the soup for a slightly rustic texture.
Stir in lemon juice and adjust seasoning if needed. Serve hot with toasted bread, croutons, fresh herbs, or a drizzle of olive oil.
Notes
Roasting garlic gives the soup a sweet, mellow flavor instead of sharp garlic heat.
Blend only half the soup if you prefer a creamier texture with some whole beans.
If the soup becomes too thick, add extra vegetable broth until desired consistency.
This soup tastes even better the next day as the flavors develop.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg