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
Scale
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.
