Rosemary Roasted Garlic White Bean Soup (Print Version)
Aromatic soup featuring 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 -
- Roasted garlic transforms into something completely different, sweet and mellow rather than sharp
- The texture hits that perfect spot between silky and substantial
- It costs almost nothing but tastes like something from a restaurant
02 -
- Squeezing roasted garlic from its skins can be messy, but the skins slip off easily when the garlic is cool enough to handle
- Immersion blenders give you more control over texture, but a regular blender works if you do it in batches
03 -
- Roast extra garlic heads while the oven is hot and use the extras for spreading on bread or mixing into mashed potatoes
- The soup tastes even better the next day as flavors continue to develop