Rosemary Roasted Garlic White Bean (Recipe for Printing)

Enjoy creamy white bean soup featuring rosemary and roasted garlic, ideal for cold months or entertaining. Wholesome, easy, and deeply flavorful. Save & click.

# What You Need:

→ Soup Base

01 - 1 whole head garlic
02 - 2 tablespoons olive oil, divided
03 - 1 medium yellow onion, chopped
04 - 2 celery stalks, chopped
05 - 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)
06 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
07 - 4 cups low-sodium vegetable broth
08 - 1 bay leaf
09 - 1/2 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper, or to taste

→ Optional Garnishes

11 - Croutons
12 - Chopped fresh parsley
13 - Extra virgin olive oil, for drizzling
14 - Red pepper flakes (optional for heat)

# How to Make It:

01 - Preheat the oven to 400°F. Slice off the top of the garlic head to expose cloves. Place garlic on a piece of foil, drizzle with 1 teaspoon olive oil, and wrap securely. Roast for 35–40 minutes until soft and golden. Cool briefly.
02 - In a large pot over medium heat, warm remaining olive oil. Add chopped onion and celery. Sauté for 5–7 minutes until vegetables are softened and fragrant.
03 - Squeeze roasted garlic cloves from skins directly into pot. Stir in rosemary. Sauté for 1–2 minutes until aromatic.
04 - Add drained cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld.
05 - Remove bay leaf. Use an immersion blender to blend the soup until smooth and creamy, or carefully blend in batches in a standard blender, venting for steam. Adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with croutons, parsley, a drizzle of olive oil, and red pepper flakes if desired.

# Extra Tips:

01 - Soup thickens when cooled; add a splash of broth or water when reheating to adjust consistency.
02 - For an oil-free version, sauté vegetables in vegetable broth instead of olive oil.
03 - Additional vegetables such as spinach or chopped carrots can be stirred in during the final simmer.
04 - Blend in batches if using a standard blender, and allow steam to escape to prevent splattering.
05 - Leftovers can be refrigerated in an airtight container for up to four days.

Return