Rosemary Roasted Garlic White Bean Soup (Printer-friendly)
A creamy, aromatic soup with tender white beans, sweet roasted garlic, and fragrant rosemary for a comforting meal.
# What You'll 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 Prepare:
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.
07 - Ladle soup into bowls. Garnish with parsley and a drizzle of olive oil, if desired.
# Expert Advice:
01 -
- Roasting the garlic transforms it into something sweet and mellow, so even people who swear they hate raw garlic end up asking for seconds
- The whole thing comes together with ingredients I almost always have in the pantry, making it perfect for those nights when I need comfort food but definitely do not have the energy for a grocery run
02 -
- I once skipped the roasting step to save time and the soup was fine, but it was missing that sweet depth that makes people ask what the secret ingredient is
- Letting the soup cool slightly before using an immersion blender prevents splattering hot soup all over your shirt, which I learned the dramatic way
03 -
- If you do not have fresh rosemary, use half the amount of dried because it is much more potent
- Blending just half the soup gives you the best of both worlds, creamy and smooth but still with something to chew on