Imagine settling down to a steaming bowl of Rosemary and Roasted Garlic White Bean Soup: it’s velvety, deeply savory, and perfumed with fresh herbs. Every spoonful bursts with the mellow sweetness of roasted garlic and the rustic heartiness of white beans, beautifully complemented by rosemary’s fragrant punch. It’s the kind of recipe you reach for when you need a dinner that feels nourishing, cozy, and a little bit special—without demanding much time or fuss in the kitchen.

Rosemary and Roasted Garlic White Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup is how a handful of everyday ingredients combine into something truly extraordinary! Each component builds flavor, from the creamy beans and slow-roasted garlic to a bright touch of lemon at the end. Nothing fancy here, just essentials that sing together.

Olive Oil: Adds a lush, fruity base for sautéing the veggies and finishing the soup with extra richness.
Garlic (1 head): When roasted, garlic becomes sweet, mellow, and creates the signature flavor for this soup.
Yellow Onion: Gives depth and a subtle sweetness as it softens in the pot.
Celery: Brings a bright, earthy undertone and gentle crunch to the base.
Cannellini Beans: These are the secret to luxurious creaminess plus extra plant-based protein.
Vegetable Broth: The liquid that ties everything together—choose a good, flavorful broth!
Fresh Rosemary: So aromatic, this herb adds brightness and unmistakable Mediterranean flair.
Thyme: Plays a subtle supporting role, adding warmth and balance.
Salt and Black Pepper: Essential for bringing out all the other flavors—taste and adjust as you go!
Lemon Juice: A final optional squeeze adds tang and lifts all the flavors at the end.
Optional Toppings: Try a drizzle of olive oil, cracked black pepper, or a sprinkle of chopped parsley for freshness.

How to Make Rosemary and Roasted Garlic White Bean Soup

Step 1: Roast the Garlic

This is where the magic begins! Preheat your oven to 400°F. Slice just enough off the top of a whole garlic head to expose the cloves, then drizzle generously with a tablespoon of olive oil. Wrap it snugly in foil, set it on a baking sheet, and roast for 30 to 35 minutes. The result? Caramelized, golden garlic that smells like absolute heaven. Let it cool until you can handle it, then squeeze out every last soft, fragrant clove.

Step 2: Sauté the Aromatics

In a large pot over medium heat, warm the remaining olive oil. Add your diced onion and celery, and let them soften and turn translucent—about 5 to 7 minutes. This savory base lays the groundwork for the whole Rosemary and Roasted Garlic White Bean Soup experience, so don’t rush it. Your kitchen should already smell incredible at this point!

Step 3: Add Herbs and Roasted Garlic

Stir in your chopped rosemary, dried thyme, and all the glorious roasted garlic you just prepared. Give it about a minute to infuse the oil and veggies—this step unlocks all those herby and garlicky essential oils, filling the room with warmth and anticipation.

Step 4: Add Beans and Broth

Pour in the cannellini beans and your choice of vegetable broth, scraping up any flavorful bits from the bottom of the pot. This is where the soup begins to come together: beans add protein and creaminess, while the broth provides a deeply savory backdrop. Bring the pot to a gentle boil.

Step 5: Simmer and Blend

After reaching a boil, reduce the heat to a gentle simmer and cook for 15 minutes. This allows the flavors to marry. Then, embrace your inner chef—use an immersion blender right in the pot to blend everything until smooth (or leave it a bit chunky by blending only half, for extra texture). Stir in salt and pepper to taste.

Step 6: Brighten and Finish

Just before serving, stir in a tablespoon of lemon juice. This quick burst of acidity livens up the earthy, creamy soup, making every bite pop. Ladle the hot soup into bowls and get ready to customize with your favorite toppings!

How to Serve Rosemary and Roasted Garlic White Bean Soup

Garnishes

For that show-stopping finish, drizzle a swirl of extra-virgin olive oil over the soup and crack a little fresh black pepper on top. A handful of chopped fresh parsley or chives makes each bowl look striking and adds a hit of fresh flavor. These simple touches will really highlight the essence of Rosemary and Roasted Garlic White Bean Soup.

Side Dishes

You really can’t go wrong with a slice of crusty bread or a buttery baguette for dipping and scooping every last bit of soup from your bowl. If you want something green alongside, try a simple salad with lemony vinaigrette to cut through the soup’s richness. For a heartier meal, add roasted vegetables or a cheese plate on the side.

Creative Ways to Present

Why not ladle Rosemary and Roasted Garlic White Bean Soup into rustic mugs for a casual gathering or pour it into shooter glasses as a passed appetizer at a party? Serve it in shallow bowls with a swirl of herbed oil or a sprinkle of crispy chickpeas for crunch. However you serve it, this soup always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

Let your soup cool completely before transferring it to airtight containers. It will keep beautifully in the fridge for up to 4 days, making it a fantastic option for early meal prep or next-day lunches that taste even better after the flavors meld together overnight.

Freezing

Rosemary and Roasted Garlic White Bean Soup freezes like a dream! Divide it into portions, leaving a bit of space for expansion, and freeze for up to 3 months. Defrost overnight in the fridge or gently heat from frozen on the stovetop for an easy, comforting meal any time.

Reheating

Warm the soup gently over medium-low heat, stirring occasionally. If it’s thickened up in the fridge, splash in a bit of extra broth or water until it’s the consistency you love. Taste and adjust the seasonings; sometimes a little fresh lemon or chopped herbs brings it right back to life.

FAQs

Can I use dried beans instead of canned?

Absolutely! Just cook your dried cannellini beans in advance according to package instructions. You’ll need about 3 cups of cooked beans to replace the canned beans in this recipe.

Is the soup vegan and gluten-free?

Yes, Rosemary and Roasted Garlic White Bean Soup is naturally vegan and gluten-free, as long as you use a gluten-free vegetable broth and don’t add any non-vegan toppings. It’s a go-to comfort food for almost any dietary need!

Can I make the soup chunkier or thinner?

Definitely! For a chunkier texture, simply blend only half the soup and leave the rest as is. To thin your soup, add a splash more broth or water until it’s just how you like it.

What other herbs can I use?

Feel free to experiment—sage, oregano, or a hint of basil can also be delicious. Just be mindful of rosemary’s strong flavor and avoid adding too many competing herbs.

How can I add more protein?

To make your Rosemary and Roasted Garlic White Bean Soup even heartier, stir in a handful of baby spinach and a can of drained, rinsed chickpeas before blending, or top each serving with roasted chickpeas for extra crunch and protein!

Final Thoughts

If you’re searching for a soul-warming meal that’s as easy to prepare as it is utterly satisfying, Rosemary and Roasted Garlic White Bean Soup deserves a place in your kitchen. It fills the house with the most comforting aroma, and each spoonful is a little celebration of simple, wholesome ingredients. Give this recipe a try—it just might become your favorite, too!

Rosemary and Roasted Garlic White Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

A hearty and flavorful soup featuring the earthy combination of rosemary and roasted garlic with creamy cannellini beans. This vegan and gluten-free dish is perfect for a cozy meal on a chilly day.

Ingredients

Scale

Olive Oil:

2 tablespoons

Roasted Garlic:

1 head

Yellow Onion, diced:

1 small

Celery Stalks, diced:

Cannellini Beans, drained and rinsed:

2 cans (15 ounces each)

Vegetable Broth:

4 cups

Fresh Rosemary, finely chopped:

1 teaspoon

Thyme:

1/4 teaspoon

Salt and Black Pepper:

To taste

Lemon Juice:

1 tablespoon

Optional Toppings:

Extra olive oil, cracked black pepper, chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: to 400°F. Slice the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30–35 minutes until golden and soft. Let cool slightly, then squeeze out the roasted garlic.
In a large pot: heat the remaining olive oil, sauté onion and celery until soft. Add rosemary, thyme, and roasted garlic. Stir in beans and broth. Simmer for 15 minutes.
Blend the soup: until smooth. Season with salt, pepper, and lemon juice.
Serve: hot, drizzled with olive oil and optional toppings.