Description
A cozy rosemary roasted garlic bean soup made with creamy white beans, fresh rosemary, and sweet roasted garlic for a comforting, richly flavored dish.
Ingredients
2 whole garlic bulbs
3 tbsp olive oil
2 fresh rosemary sprigs
1 medium yellow onion, diced
2 celery stalks, chopped
2 carrots, chopped
2 cans cannellini beans (15 oz each), drained
4 cups vegetable broth
Salt to taste
Black pepper to taste
1 tbsp lemon juice
1/4 cup heavy cream (optional)
Instructions
1. Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 400°F for 40 minutes.
2. Heat olive oil in a pot and sauté onion, celery, and carrots until softened.
3. Add rosemary sprigs and cannellini beans.
4. Squeeze roasted garlic into the pot and add vegetable broth. Simmer 15–20 minutes.
5. Remove rosemary and blend to your preferred texture.
6. Stir in lemon juice, optional cream, and season with salt and pepper.
Notes
For a vegan version, omit the cream.
Blend more beans for natural thickness.
Serve with crusty bread or rosemary olive oil.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American