If you’re in the mood for a soul-soothing bowl that sings with fragrant herbs and creamy textures, this Rosemary and Roasted Garlic White Bean Soup Recipe is an absolute must-try. Imagine the rich, mellow sweetness of garlic roasted until golden and soft, mingling seamlessly with tender white beans and a hint of fresh rosemary. It’s a dish that feels like a warm hug—both comforting and satisfying—and perfect for cozy evenings or anytime you crave something wholesome and bursting with flavor. This soup balances heartiness with lightness, making it a standout in the world of simple yet elegant comfort foods.
Ingredients You’ll Need
With just a handful of straightforward ingredients, this recipe is proof that simplicity can deliver extraordinary results. Each component adds its own character—roasted garlic imparts deep sweetness, cannellini beans offer creamy body, and fresh rosemary brings a lovely, earthy aroma. These essentials work together to create a harmonious and beautifully textured soup.
- Olive oil: The base fat that helps soften vegetables and roast garlic beautifully, adding richness and a fruity note.
- Whole head of garlic (roasted): Roasting transforms garlic into a mild, sweet, and caramelized flavor powerhouse.
- Small onion (chopped): Adds subtle sweetness and depth to the soup’s flavor foundation.
- Celery stalks (chopped): Brings an aromatic, slightly peppery crunch that balances the creamy beans.
- Medium carrot (chopped): Offers natural sweetness and vibrant color to brighten the pot.
- Cannellini beans (2 cans, drained and rinsed): Creamy, tender beans that give the soup its satisfying body and protein.
- Vegetable or chicken broth (4 cups): The savory liquid that ties all ingredients together, infusing every bite.
- Fresh rosemary (1 teaspoon chopped) or dried (1/2 teaspoon): Herbal, piney notes that elevate the soup’s aromatic profile effortlessly.
- Salt (1/2 teaspoon): Essential for enhancing and balancing all the flavors.
- Black pepper (1/4 teaspoon): Adds just a gentle heat and complexity.
- Lemon juice (1 tablespoon): A bright splash that lifts and freshens the rich flavors.
- Optional red pepper flakes: Add these if you like a little spicy kick to compliment the garlic and rosemary.
- Extra olive oil and rosemary for garnish: To finish the soup with a lovely visual and taste flourish.
How to Make Rosemary and Roasted Garlic White Bean Soup Recipe
Step 1: Roast the Garlic to Perfection
Start by preheating your oven to 400°F (200°C). Slice off the top of the garlic head so you can see the individual cloves. Drizzle olive oil over the exposed garlic and wrap it tightly in foil. Roasting the garlic like this brings out a deep sweetness and soft texture that transforms the entire soup. Let it bake for about 35 to 40 minutes until cloves are tender and golden.
Step 2: Sauté the Vegetables
While the garlic is roasting, warm 2 tablespoons of olive oil in a large pot over medium heat. Toss in the chopped onion, celery, and carrot, letting them sauté gently for about 5 to 7 minutes. This process softens the vegetables and draws out their natural flavors, building the soup’s aromatic foundation.
Step 3: Combine and Simmer
Once the garlic has cooled, squeeze the soft cloves out of their skins directly into the pot along with the rosemary. Add the drained cannellini beans and broth as well. Bring everything to a gentle simmer and let it cook for 15 to 20 minutes so the flavors can meld and deepen beautifully.
Step 4: Blend to Creamy Perfection
Use an immersion blender right in the pot to purée the soup until it’s silky smooth. If you prefer, transfer the soup in batches to a countertop blender for a creamier texture. Either method creates that comforting velvety mouthfeel that makes this Rosemary and Roasted Garlic White Bean Soup Recipe truly special.
Step 5: Brighten and Season
Stir in lemon juice, salt, and black pepper. Give it a final taste and tweak seasonings as needed. Add red pepper flakes if you want a bit of heat. The lemon juice cuts through the creamy richness, balancing out every spoonful.
How to Serve Rosemary and Roasted Garlic White Bean Soup Recipe
Garnishes
A drizzle of good-quality olive oil adds a silky finish to each bowl, while a sprig or pinch of fresh rosemary gives a pop of herbal freshness. For a spicy twist, sprinkle a few red pepper flakes on top to awaken your taste buds and elevate each comforting bite even more.
Side Dishes
This soup shines as a stand-alone meal, but if you want to build it out, serve alongside crusty artisan bread or garlic toast for dipping. A simple green salad with lemon vinaigrette pairs beautifully, adding a bright crunch that contrasts delightfully with the soup’s creamy texture.
Creative Ways to Present
For an elegant twist, ladle the soup into small cups as an appetizer at your next dinner party. Swirl in a spoonful of pesto or a splash of flavored oil to customize the flavor. You can also top with toasted pine nuts or crispy sage leaves to add texture and that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It thickens as it sits, so don’t worry if it looks denser the next day.
Freezing
This Rosemary and Roasted Garlic White Bean Soup Recipe freezes beautifully. Portion it into freezer-safe containers and keep it for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat. Add a splash of broth or water to loosen the consistency if it’s too thick. Stir regularly until heated through. This will revive all those incredible flavors just like the first serving.
FAQs
Can I use dried beans instead of canned for this soup?
Absolutely! Using dried cannellini beans will work well but requires soaking them overnight and longer cooking time to soften. Canned beans are a quicker, convenient choice without sacrificing flavor.
Is this soup suitable for vegans?
Yes! Just be sure to use vegetable broth instead of chicken broth to keep it fully vegan-friendly. The flavors remain just as delicious and satisfying.
Can I make this soup spicy?
Definitely. Adding red pepper flakes is an easy way to add a nice spicy kick. You can adjust the amount to suit your heat tolerance, from a pinch to a bolder dose.
What can I add if I want the soup to be heartier?
Stirring in sautéed greens like kale or spinach, or even cooked pasta, transforms this soup into a more filling and diverse meal without losing its lovely character.
How do I know when the roasted garlic is ready?
The garlic is perfectly roasted when the cloves are soft, golden, and easily mashable with a fork. This usually takes 35 to 40 minutes at 400°F (200°C). If cloves still feel firm, roast a bit longer.
Final Thoughts
This Rosemary and Roasted Garlic White Bean Soup Recipe is truly one of those dishes that feels like a warm handshake from the kitchen—simple, honest, and full of love. It’s remarkable how a few humble ingredients can come together to create such a rich, flavorful experience that comforts the soul and delights the palate. I can’t wait for you to make it your own, share it with loved ones, and enjoy every last spoonful as much as I do.
Print
Rosemary and Roasted Garlic White Bean Soup Recipe
- Prep Time: 10 minutes (plus 35-40 minutes for roasting garlic)
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus roasting time)
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten Free
Description
This Rosemary and Roasted Garlic White Bean Soup is a comforting and flavorful vegan dish perfect for cooler days. Roasting the garlic brings a sweet, mellow depth that pairs beautifully with creamy cannellini beans, fresh rosemary, and a medley of sautéed vegetables. Blended to a silky smooth consistency and brightened with lemon juice, this Mediterranean-inspired soup is both nourishing and satisfying.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 whole head garlic (roasted)
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Optional Garnishes
- Red pepper flakes for heat
- Extra olive oil
- Extra rosemary
Instructions
- Roast Garlic: Preheat the oven to 400°F (200°C). Slice the top off the whole garlic head to expose the cloves. Drizzle with olive oil, wrap it tightly in foil, and roast for 35 to 40 minutes until the cloves are soft and golden. Let it cool slightly, then squeeze the roasted garlic cloves out from their skins and set aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Flavors and Beans: Stir in the roasted garlic and chopped rosemary. Add the drained cannellini beans and vegetable or chicken broth to the pot. Bring the mixture to a gentle simmer over medium heat.
- Simmer Soup: Let the soup simmer gently for 15 to 20 minutes to allow the flavors to meld together.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
- Season and Finish: Stir in the lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
- Serve: Ladle the hot soup into bowls and garnish with a drizzle of olive oil, extra rosemary, and a pinch of red pepper flakes if desired. Enjoy warm.
Notes
- The soup thickens as it sits; add additional broth or water when reheating to reach your desired consistency.
- For a heartier version, stir in sautéed greens like spinach or kale, or add cooked pasta before serving.
