If you’re craving a bowl of comfort that’s packed with flavor, warmth, and a hint of herbal magic, the Rosemary and Roasted Garlic White Bean Soup Recipe is about to become your new go-to. This soup brings together earthy cannellini beans with the deep sweetness of roasted garlic and the fragrant freshness of rosemary, creating a silky, satisfying dish that’s perfect any time you want something nourishing and hearty. Whether you’re warming up on a chilly evening or impressing friends with a simple yet elegant starter, this recipe truly shines and feels like a warm hug in a bowl.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the rich layers of flavor and velvety texture that make this soup so addictive. From fresh vegetables for natural sweetness to aromatic herbs that brighten everything up, these essentials come together effortlessly.
- Olive oil: The foundation for sautéing that infuses the soup with a fragrant, fruity richness.
- Yellow onion: Adds a subtle sweetness and depth when softened.
- Carrots: Brings natural sweetness and vibrant color.
- Celery stalks: Provides a crisp, savory undertone that balances the flavors.
- Roasted garlic: Mashed to bring mellow, sweet, and nutty notes without any harshness.
- Fresh rosemary: The star herb, minced to release its piney aroma that pairs beautifully with beans.
- Cannellini beans: Creamy and hearty, these beans are the heart of the soup.
- Vegetable broth: The liquid base that carries all the flavors together perfectly.
- Bay leaf: Adds a subtle herbal nuance during simmering.
- Salt and black pepper: Essential seasonings to enhance all the natural tastes.
- Lemon juice: A bright finish that lifts the soup’s flavors wonderfully.
- Fresh parsley (optional): A fresh herb garnish to add a pop of green and freshness.
How to Make Rosemary and Roasted Garlic White Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. This oil will carry all your flavors, so let it get nice and warm. Add the chopped yellow onion, diced carrots, and celery and sauté gently for 5 to 7 minutes. You want these veggies softened and fragrant, which creates a naturally sweet and savory soup base.
Step 2: Add Roasted Garlic and Rosemary
Once the veggies are tender, stir in the mashed roasted garlic and minced rosemary. Give it a minute or two to cook so those beautiful herbal and garlicky aromas unfold and saturate the pot. This step is key for that comforting depth in your soup.
Step 3: Combine Beans, Broth, and Seasonings
Pour in your cooked cannellini beans alongside the vegetable broth. Toss in the bay leaf, and season with salt and black pepper. Bring everything up to a gentle boil, then reduce the heat and let your soup simmer calmly for 20 minutes. This lets all the flavors marry together beautifully.
Step 4: Blend for Creaminess
After simmering, remove the bay leaf, and it’s time to decide how creamy you want your soup. You can use an immersion blender to pulse and blend about half the soup right in the pot. Alternatively, carefully transfer half to a blender, puree until smooth, then stir back into the rest of the soup. This creates that irresistible, velvety texture with just the right level of chunkiness.
Step 5: Add Lemon and Adjust Seasonings
Finish by stirring in the fresh lemon juice—the brightness is a total game-changer, elevating every spoonful. Taste and tweak your salt and pepper if needed, and your Rosemary and Roasted Garlic White Bean Soup Recipe is ready to enjoy hot.
How to Serve Rosemary and Roasted Garlic White Bean Soup Recipe
Garnishes
A sprinkle of fresh parsley is a simple way to add a splash of color and an extra herbal note that complements the rosemary perfectly. If you want to get fancy, a drizzle of extra virgin olive oil or some crushed red pepper flakes can add richness or a touch of heat to personalize each bowl.
Side Dishes
This soup loves company. Pair it with a crusty baguette or warm garlic bread for dipping and scooping every last bit. A crisp green salad with lemon vinaigrette balances the richness of the soup, making your meal feel light yet satisfying.
Creative Ways to Present
For a cozy dinner party touch, serve the soup in rustic bowls with a parmesan crisp perched on top or swirl in a bit of vegan cream for an elegant finish. You could also ladle it into hollowed-out bread bowls for that ultimate cozy feel. Presentation can turn this humble soup into a star at your table.
Make Ahead and Storage
Storing Leftovers
This Rosemary and Roasted Garlic White Bean Soup Recipe actually tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen with time making your next meal even more delicious.
Freezing
If you want to keep this soup on hand for busy days, it freezes wonderfully. Cool completely and freeze in portions using freezer-safe containers or bags. It keeps for up to 3 months and is perfect for quick comfort when you need it.
Reheating
When ready to enjoy again, thaw in the refrigerator overnight if frozen. Reheat gently on the stove over low to medium heat, stirring occasionally. You might find it needs a splash of broth or water to loosen up after storage, so keep some on hand to adjust the consistency.
FAQs
Can I use dried rosemary instead of fresh?
Yes! Dried rosemary works well too, but because it’s more concentrated, use about one-third the amount compared to fresh. Adding it earlier in the cooking helps it soften and release flavor without being overpowering.
What if I don’t have cannellini beans?
No worries! You can substitute with great northern beans or navy beans. They have a similar creamy texture and mild flavor that works beautifully in this soup.
How do I roast garlic at home?
Simply wrap a whole head of garlic in foil with a drizzle of olive oil and roast at 400°F for about 35 to 40 minutes until the cloves become soft and golden. Once cool, squeeze out the cloves and mash them—no peeling mess required.
Is this soup vegan and gluten-free?
Absolutely—this recipe is naturally vegan and gluten-free, making it a wholesome option for various dietary preferences without any tweaks needed.
Can I make this soup in a slow cooker?
Definitely! After sautéing the veggies and garlic on the stovetop, transfer everything to your slow cooker and cook on low for 4 to 6 hours. Add lemon juice and seasoning at the end for a simple hands-off meal.
Final Thoughts
There’s something endlessly comforting about a bowl of homemade soup, especially one as flavorful and nourishing as this Rosemary and Roasted Garlic White Bean Soup Recipe. Its blend of creamy beans, fragrant herbs, and sweet roasted garlic is like a hug you can eat. So grab your favorite pot, gather these simple ingredients, and make this soup your new cherished favorite—you’re going to love every spoonful!
Print
Rosemary and Roasted Garlic White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Rosemary and Roasted Garlic White Bean Soup is a comforting, creamy, and flavorful vegan soup perfect for a healthy meal. Featuring tender cannellini beans, fragrant rosemary, and sweet roasted garlic, it delivers a satisfying meal with a Mediterranean flair. The soup is easy to prepare on the stovetop and can be blended to achieve your preferred texture.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves roasted garlic, mashed
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
- Fresh parsley for garnish (optional)
Beans and Liquids
- 2 tablespoons olive oil
- 3 cups cooked cannellini beans (or two 15-ounce cans, drained and rinsed)
- 4 cups vegetable broth
- 1 bay leaf
- 1 tablespoon lemon juice
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until the vegetables are softened and aromatic.
- Add Roasted Garlic and Rosemary: Stir in the mashed roasted garlic and minced rosemary, cooking for 1 to 2 minutes until fragrant, allowing the flavors to meld.
- Combine Main Ingredients: Add the white beans, vegetable broth, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the flavors to deepen and the ingredients to combine.
- Remove Bay Leaf and Blend: Remove the bay leaf from the soup. Use an immersion blender to partially blend the soup for a creamier texture or transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
- Finish with Lemon and Seasoning: Stir in the lemon juice for brightness and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot for the best flavor.
Notes
- To roast garlic: wrap a whole head of garlic in foil with a drizzle of olive oil and roast at 400°F (200°C) for 35 to 40 minutes until soft and fragrant.
- This soup stores well in the refrigerator and tastes even better the next day when the flavors have melded.
- For extra depth, add a parmesan rind during simmering and remove it before blending (omit for vegan version).
