Rosemary and Roasted Garlic White Bean Soup Recipe

Introduction

This Rosemary and Roasted Garlic White Bean Soup is a comforting and flavorful dish perfect for any season. Creamy cannellini beans blend beautifully with roasted garlic and fresh rosemary, creating a rich and aromatic soup that’s simple to make yet feels gourmet.

Ingredients

• 2 tablespoons olive oil, divided
• 1 whole head of garlic
• 1 yellow onion, chopped
• 2 celery stalks, chopped
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon lemon juice
• Optional toppings: croutons, fresh parsley, extra olive oil

Instructions

1. Step 1: Preheat the oven to 400°F. Slice off the top of the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
2. Step 2: While the garlic roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onion and celery and sauté for 5–7 minutes until softened and fragrant.
3. Step 3: When the garlic is cool, squeeze the cloves into the pot with the onion and celery. Add the chopped rosemary and stir for 1–2 minutes until fragrant.
4. Step 4: Add the cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
5. Step 5: Remove the bay leaf. Use an immersion blender in the pot or blend in batches in a traditional blender until the soup reaches your desired consistency—smooth or slightly chunky.
6. Step 6: Stir in lemon juice off the heat. Adjust seasoning if needed. Serve hot, garnished with croutons, parsley, or a drizzle of olive oil if desired.

Tips & Variations

• For a thicker soup, blend only half and mix with the unblended portion for texture.
• Use fresh rosemary for a brighter flavor; dried works well when fresh isn’t available.
• Add a pinch of smoked paprika or red pepper flakes for a subtle smoky or spicy kick.
• Serve with crusty bread or in a bread bowl for a hearty presentation.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook dried cannellini beans until tender before adding them to the soup. This adds extra time but can enhance flavor and texture.

What if I don’t have fresh rosemary?

Dried rosemary is a fine substitute. Use about one-third the amount of fresh rosemary called for, and add it earlier in cooking to allow the flavor to develop.

Rosemary and Roasted Garlic White Bean Soup Recipe

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★★★★★

4.6 from 111 reviews

This Rosemary and Roasted Garlic White Bean Soup is a creamy, comforting dish that blends the mellow sweetness of roasted garlic with the herbal warmth of rosemary. Cannellini beans provide natural thickness and protein, while sautéed onions and celery add a savory base. Finished with a splash of lemon juice and optional crunchy, fresh garnishes, this soup is perfect for a cozy meal that feels both elegant and wholesome.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 whole head of garlic
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon fresh lemon juice

Optional Toppings

• Toasted croutons
• Fresh parsley, chopped
• Extra olive oil, for drizzling

Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of the whole garlic head to expose the cloves, place it on foil, drizzle with 1 teaspoon olive oil, and wrap it up. Roast for 35 to 40 minutes until the cloves are soft and caramelized, creating a sweet, mellow flavor foundation.
2. Sauté Onion and Celery: While the garlic roasts, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking for 5 to 7 minutes until softened and fragrant to develop natural sweetness and depth.
3. Add Roasted Garlic and Rosemary: Once the garlic has cooled enough to handle, squeeze the roasted cloves out and add them to the pot with the sautéed vegetables. Stir in the chopped rosemary and cook for 1 to 2 minutes until aromatic.
4. Simmer with Beans and Broth: Add the drained cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld and deepen.
5. Blend to Creamy Perfection: Remove the bay leaf. Using an immersion blender, puree the soup directly in the pot until silky smooth or desired texture is reached. Alternatively, blend half the soup and leave the rest chunky for rustic texture.
6. Brighten and Serve: Remove the pot from heat and stir in fresh lemon juice to brighten the flavors. Taste and adjust salt and pepper as needed. Serve hot, garnished with croutons, parsley, or a drizzle of olive oil for added texture and color.

Notes

• Roasting the garlic deeply mellows its flavor, making the soup sweet and complex.
• Sautéing the vegetables gently unlocks their natural sugars for a savory base.
• Blending part of the soup and leaving some beans whole adds pleasing texture contrasts.
• Fresh rosemary is preferred for a vibrant herbal note but dried rosemary works fine.
• Use low-sodium broth to better control the salt level in the soup.
• Optional toppings add crunch, freshness, and visual appeal, enhancing the eating experience.

Keywords: rosemary soup, roasted garlic soup, white bean soup, creamy white bean soup, vegetarian soup, healthy soup