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
Scale
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).
