Rosemary Roasted Garlic White Bean Soup (Print Version)

A creamy, aromatic soup with tender 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

# Steps:

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 Tips:

01 -
  • It transforms ordinary canned beans into something luxurious without any dairy
  • The roasted garlic adds a sweet depth that makes people think you simmered it for hours
  • Most of the cooking happens hands-off while the garlic roasts
02 -
  • Let the roasted garlic cool just enough to handle before squeezing or you'll burn your fingers
  • Immersion blenders can splatter hot soup, so tilt the pot slightly and keep the blade fully submerged
  • The soup thickens as it sits, so thin with a little more broth if reheating the next day
03 -
  • Rinse your canned beans thoroughly to avoid any metallic taste in the final soup
  • Taste your broth before adding salt since brands vary dramatically in sodium
  • Wait until after blending to adjust seasoning as flavors concentrate when pureed

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