Delicious Rosemary & Roasted Garlic White Bean Soup Recipe

 

There’s something magical about soup, especially when the world outside is washed in that cozy golden glow of autumn. I still remember the first time I made Rosemary and Roasted Garlic White Bean Soup; the kitchen filled with the warm and comforting aromas of roasted garlic wafting through the air, pulling my loved ones towards the kitchen like bees to honey. It was a chilly evening, and the thought of curling up with a bowl of that creamy goodness felt like a warm hug after a long day. This soup has a way of making every occasion feel special—whether it’s a rainy day or a simple weeknight dinner. Plus, it’s healthy, too! Let me share with you how to make this delightfully nourishing elixir for your soul.

Why You’ll Love This Recipe

• Easy weeknight dinner that’s ready in under an hour.
• Budget-friendly and can be made with pantry staples.
• Comforting flavors that soothe the soul.
• Perfect for meal prep—great leftovers!
• Nutritious beans provide great protein and fiber.

Ingredients

Here’s what you’ll need to bring this lovely soup to life:

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 large head of garlic
• 1 tablespoon olive oil (plus more for drizzling)
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• Salt and pepper, to taste
• A splash of lemon juice (to brighten up the flavors)
• Optional: grated Parmesan cheese for serving

Tip: Fresh garlic adds a punchy flavor that’ll make your soup sing. If you’re in a real pinch, garlic powder can be used, but nothing beats the comforting, rich flavor of roasted garlic!

Step-by-Step Instructions

Let’s dive into this easy-peasy recipe!

1. Roast the garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with a little olive oil, and wrap it in aluminum foil. Roast for about 30-35 minutes until it’s soft and caramelized. The fragrant aroma will have you swooning!
2. Sauté the veggies: While the garlic is roasting, heat a large pot over medium heat with one tablespoon of olive oil. Add chopped onions, carrots, and celery. Sauté until the onions are translucent (about 5-7 minutes). This step builds a lovely flavor base!
3. Add the beans and broth: Once the veggies are softened, toss in the rinsed white beans, vegetable broth, and the rosemary. Bring the mixture to a gentle simmer and let it bubble away for about 10 minutes to allow those flavors to meld.
4. Incorporate roasted garlic: Once the garlic has roasted, let it cool slightly. Squeeze the soft roasted garlic cloves out of their skins and add them to the soup. Stir well—this is where the magic happens!
5. Blend for texture: For that creamy texture without using cream, take an immersion blender and blend half of the soup. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, then return it to the pot. You can also leave it chunky if that’s your vibe!
6. Season and serve: Season with salt, pepper, and a splash of lemon juice to taste. Let the soup simmer for another 5-10 minutes. Serve hot, garnishing with a drizzle of olive oil and a sprinkle of grated Parmesan cheese if desired. Enjoy!

Pro Tips & Variations

I’m all about that kitchen creativity! Here are some fun variations and tips:

• Spice things up: Feeling adventurous? Add a pinch of red pepper flakes for a touch of heat!
• Herbal twists: Swap rosemary for thyme or try adding some fresh sage for a different flavor profile.
• Protein punch: Toss in some shredded rotisserie chicken for extra hearty goodness.
• Vegetarian alternative: Use vegetable broth to keep it vegetarian or vegan!
• Top it off: Serve with crusty bread, a side salad, or even a dollop of sour cream on top for added creaminess.

Serving Suggestions

Here’s how I love to serve this glorious bowl of Rosemary and Roasted Garlic White Bean Soup: in a generous bowl, with a drizzle of olive oil on top for that extra touch of richness, alongside fresh, crusty bread (sourdough is my favorite!). A simple arugula salad with lemon vinaigrette on the side adds a refreshing crunch that perfectly complements the creamy soup. And maybe, just maybe, a steaming cup of herbal tea or a light red wine to sip alongside your meal to finish the experience. Your table is ready!

Storage Tips

Got leftovers? Don’t fret; this soup gets better over time! Here’s how to store it:

• Refrigerate: Place the soup in airtight containers. It’ll last up to 4 days in the fridge.
• Freeze: Portion out the soup in freezer-safe containers, leaving some space for expansion. It will freeze beautifully for up to 3 months.
• Reheat: When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stove over medium heat. Add a splash of broth or water if it’s too thick!

FAQs

Can I use dried beans instead of canned beans?

Absolutely! If you want to use dried beans, you’ll need to soak them overnight and cook them ahead of time until soft. This soup is super forgiving, so go ahead and get creative!

How can I make this soup vegan?

Great question! Just make sure your broth is vegetable-based, and you’re all set! Skip the Parmesan cheese or opt for a vegan substitute.

What if I don’t have fresh rosemary?

No problem! Dried rosemary works just fine—just remember that it’s more potent, so use about one-third of the amount.

Can I add more vegetables?

Absolutely! This soup is a fantastic base, so feel free to throw in any veggies you have on hand—spinach, kale, or even sweet potatoes for some extra heartiness!

Conclusion

And there you have it—my cozy, hearty Rosemary and Roasted Garlic White Bean Soup! It’s a dish that brings warmth not just to your tummy but to your heart as well. I hope you give it a try and find the same joy in it that I do. I’d love to hear your thoughts or any variations you make. Drop a comment below and let me know how your soup day goes! Happy cooking, dear friends!