Rosemary Roasted Garlic Bean Soup (Printable Version)

Creamy soup featuring tender white beans, roasted garlic, and fragrant rosemary in a savory blend.

# What You 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

# How to Make It:

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 -
  • The roasted garlic transforms into a sweet buttery paste that melts into the soup creating incredible depth without any cream
  • It comes together in just over an hour but tastes like it simmered all day
  • The whole house smells amazing while the garlic roasts which is basically free aromatherapy
02 -
  • The roasted garlic can be done up to 3 days ahead and kept in the fridge which cuts the active cooking time in half
  • Immersion blenders are safer and easier than transferring hot soup to a regular blender but both work fine
  • The soup thickens as it sits so thin with a splash of water or broth when reheating leftovers
03 -
  • Use the widest pot you have so the vegetables sauté instead of steam which develops better flavor
  • If you only have dried beans soak and cook them first but canned beans give more consistent results

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