Description
This Rosemary and Roasted Garlic White Bean Soup is a creamy, fragrant, and hearty soup featuring roasted garlic, fresh rosemary, and silky cannellini beans. It’s comforting, elegant, and perfect for family dinners or entertaining.
Ingredients
- 2 tablespoons olive oil
- 1 whole head garlic, roasted
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1-2 teaspoons 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
- Juice of 1 lemon
- Optional toppings: croutons, fresh parsley, drizzle of olive oil
Instructions
- Roast the Garlic: Preheat oven to 400°F. Slice the top of the garlic head, drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Sauté Onion and Celery: Heat remaining olive oil in a large pot over medium heat. Add chopped onion and celery, sauté 5–7 minutes until softened.
- Add Roasted Garlic and Rosemary: Squeeze roasted garlic cloves into the pot, add rosemary, and stir for 1–2 minutes.
- Simmer with Beans and Broth: Add cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce to simmer for 20 minutes.
- Blend to Creamy Perfection: Remove bay leaf and blend soup with an immersion blender (or in batches in a regular blender) until smooth, leaving some beans whole for texture if desired.
- Brighten and Serve: Stir in lemon juice, adjust seasoning. Serve hot with optional croutons, parsley, or olive oil drizzle.
Notes
- Soup can be stored in the fridge for up to 4 days; flavors deepen over time.
- Freeze portions in airtight containers for up to 3 months.
- Reheat gently on the stovetop, adding broth or water if needed.
- Optional: add greens like spinach or kale during final simmer, or a pinch of red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roast, Sauté, Simmer
- Cuisine: American