The weather is turning crisp, and there’s a certain magic in the air that whispers of cozy evenings spent by the fire, warm blankets, and, most crucially, comforting bowls of soup. For me, nothing captures this essence quite like a hearty bowl of Rosemary and Roasted Garlic White Bean Soup. It’s one of those recipes that feels like a warm hug—perfect for sharing with family or savoring solo while tucked under a soft throw.
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 30-40 minutes
- Total Duration: 50 minutes
- Portion Size: Serves 4
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 250
- Protein: 10 grams
- Carbs: 40 grams
- Fats: 5 grams
- Fiber: 9 grams
- Sugars: 2 grams
- Sodium: 800 mg
Why You’ll Love This Rosemary and Roasted Garlic White Bean Soup
This soup weaves together the rich, creamy texture of white beans with the aromatic warmth of roasted garlic and fresh rosemary. Each spoonful is packed with flavor, and the earthy notes of rosemary pair perfectly with the sweetness of the roasted garlic, creating a delightful depth that has the power to lift your spirits. Plus, it’s incredibly easy to whip up with minimal fuss!
The Complete Cooking Journey
Picture this: first, you inhale the intoxicating aroma of garlic as it roasts in the oven, transforming into a spreadable delight. As you sauté the veggies, the kitchen fills with a fragrance that feels both homey and inviting. Finally, you bring it all together in a simmering pot, letting the flavors marry beautifully. Before you know it, you’re ladling out warm bowls, garnished with sprigs of rosemary, and ready to enjoy a meal that not only warms your belly but also nourishes your soul.
Ingredients:
- 2 cups cooked white beans (cannellini or great northern)
- 1 head of garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Red pepper flakes (optional)
Method:
Step 1: Roasting the Garlic
Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with a little olive oil. Wrap it in aluminum foil and roast in the oven for about 30-40 minutes or until soft.
Step 2: Sautéing the Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery stalks. Sauté until the vegetables are soft, about 5-7 minutes.
Step 3: Mixing in the Roasted Garlic
Squeeze the roasted garlic cloves into the pot, letting them mingle with the soft vegetables. Stir to combine, creating a rich, aromatic base for your soup.
Step 4: Combining Beans and Broth
Add the cooked white beans, broth, and fresh rosemary to the pot. Bring to a simmer and cook for 15-20 minutes, allowing all those wonderful flavors to blend beautifully.
Step 5: Final Seasoning
Season with salt, pepper, and a pinch of red pepper flakes if desired for some added heat.
Step 6: Serving Your Delightful Soup
Serve hot, garnished with additional rosemary if desired. Enjoy the warmth and comfort as it fills your bowl and your heart!
Serving Suggestions & Pairings
This delightful soup pairs wonderfully with crusty artisan bread or a simple side salad for a complete meal. You might also consider serving it alongside a cheese platter for an elegant touch. It’s a fantastic starter for a dinner party or a cozy family meal.
Storage & Leftovers Guide
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully—simply let it cool completely, transfer to freezer-safe containers, and it will keep well for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove.
Kitchen Wisdom & Success Tips
- Garlic Roasting Shortcut: If you’re short on time, you can use pre-roasted garlic available in stores, or opt for garlic powder to add flavor, although the roasted variety is recommended for its sweet depth.
- Bean Options: Canned beans could be used for convenience, but if you have the time, cooking dried beans adds richer flavor.
- Texture Preference: For a creamier texture, blend half the soup with an immersion blender before serving, then stir it back into the pot.
Flavor Variations & Adaptations
- Herb Variations: Feel free to swap rosemary with thyme or sage for a different herbal profile.
- Greens Addition: Toss in some spinach or kale in the last few minutes of cooking for added nutrition.
- Protein Boost: Consider adding diced chicken or sausage if you want a heartier soup.
Reader Questions & Solutions
- Can I use dried beans instead of canned?
Absolutely! Just remember to soak them overnight and cook them until they’re tender before adding them to the soup. - What if my soup is too thick?
Simply stir in a bit more broth or water while reheating to reach your desired consistency. - How can I make this soup vegan?
Just use vegetable broth instead of chicken broth, and you’re set! - Can I add potatoes to this recipe?
Yes! Diced potatoes would be a fantastic addition. Just add them to the pot along with the broth and allow sufficient time to cook until tender. - Is there a gluten-free version?
This recipe is naturally gluten-free! Just make sure the broth you use is labeled gluten-free.
Wrapping Up
As you gather around the table, spooning this flavorful Rosemary and Roasted Garlic White Bean Soup into warm bowls, may you feel a deep connection to the wholesome ingredients and sheer comfort that it brings. It’s perfect for busy weeknights or those quiet weekends when you crave something nourishing. So, roll up your sleeves, embrace your inner chef, and enjoy every delightful bite! Happy cooking!
Print
Rosemary and Roasted Garlic White Bean Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting bowl of soup made with creamy white beans, roasted garlic, and fresh rosemary, perfect for cozy evenings.
Ingredients
- 2 cups cooked white beans (cannellini or great northern)
- 1 head of garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with a little olive oil. Wrap it in aluminum foil and roast in the oven for about 30-40 minutes or until soft.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery stalks. Sauté until the vegetables are soft, about 5-7 minutes.
- Squeeze the roasted garlic cloves into the pot, letting them mingle with the soft vegetables. Stir to combine, creating a rich, aromatic base for your soup.
- Add the cooked white beans, broth, and fresh rosemary to the pot. Bring to a simmer and cook for 15-20 minutes, allowing all those wonderful flavors to blend beautifully.
- Season with salt, pepper, and a pinch of red pepper flakes if desired for some added heat.
- Serve hot, garnished with additional rosemary if desired. Enjoy the warmth and comfort as it fills your bowl and your heart!
Notes
Pairs wonderfully with crusty artisan bread or a simple side salad. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
