Rosemary and Roasted Garlic White Bean Soup

There’s something truly comforting about a warm bowl of soup that wraps you in a delicious embrace. This Rosemary and Roasted Garlic White Bean Soup is not just a meal; it’s a sensory experience that captures the essence of cozy nights in, nostalgia, and the kind of warmth that makes you feel at home. Infused with earthy roasted garlic and fragrant rosemary, this dish offers a symphony of flavors that tantalizes your taste buds with every spoonful. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing option for gatherings, this soup promises satisfaction with its creamy texture and hearty ingredients.

Can you recall a moment when a bowl of soup transformed your day?

Picture yourself bundled up on a chilly evening, the aroma of herbs wafting through the air, taking you back to the comforting kitchens of your childhood. How does a bowl of creamy white bean soup make you feel? The blend of roasted garlic and rosemary surely dances on your palate, making it impossible to resist another bite. Have you ever craved a dish that not only fills your belly but lifts your spirits? This soup is your answer.

Why You’ll Love This Recipe

Easy Prep: It requires minimal hands-on time, allowing you to savor the process of creating something delicious without the fuss.
Healthy: Full of fiber-rich beans and fresh veggies, this soup is both nourishing and satisfying.
Crowd-Pleaser: Its creamy texture and rich flavors appeal to both children and adults alike.
Minimal Ingredients: With just a handful of healthy ingredients, you’ll have everything you need to create this dish without a trip to the store.

Ingredients

4 heads garlic (top ¼-inch trimmed)
4 sprigs fresh rosemary
2 large leeks (dark green parts removed and halved lengthwise)
6 to 8 celery stalks (thinly sliced, approximately 2 cups)
1 cup grated carrots
1 medium yellow onion (finely diced)
2 dried bay leaves
3 15-ounce cans cannellini beans, drained
5 cups low-sodium chicken or vegetable broth (divided)
⅛ cup heavy cream
2 tablespoons olive oil (divided)
½ lemon (for serving)
Grated Parmesan or Fontina cheese (for garnish)
Kosher salt and freshly ground black pepper (to taste)

These ingredients come together to create a velvety, lush soup that sings with flavor—perfect for a chilly day or a spontaneous gathering!

Timing

Making this Rosemary and Roasted Garlic White Bean Soup is as quick as it is indulgent. In just about 45 minutes, you can have a pot of rich, creamy soup simmering on your stovetop, filling your home with heavenly aromas. If you’re feeling leisurely, let the soup simmer longer to deepen the flavors even further.

Step-by-Step

Roast the Garlic and Leeks:

Preheat your oven to 400°F (200°C). Wrap the garlic heads in foil and drizzle them with a little olive oil. Roast in the oven for about 30-35 minutes, until they are caramelized and tender. While that’s happening, slice the leeks in half lengthwise, rinse away any grit, and then roast in the oven alongside the garlic until soft and lightly browned.

Sauté Aromatic Vegetables:

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, sliced celery, and grated carrots; sauté until soft and fragrant, about 5-7 minutes. The kitchen will start to smell more inviting by the second!

Simmer the Base:

Add the drained cannellini beans, roasted garlic, leeks, and bay leaves to the pot. Pour in 4 cups of broth, season with salt and pepper, and bring to a gentle simmer. Allow this mixture to simmer for 15 minutes, letting the flavors meld beautifully.

Prepare the Roasted Garlic Paste:

Once the garlic has cooled slightly, squeeze the roasted cloves from their skins into a bowl, creating a creamy garlic paste that will add a deep, rich taste to your soup.

Blend the Soup:

Remove the bay leaves, and carefully use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup, leaving some beans whole for a delightful variation.

Finish the Soup:

Stir in the roasted garlic paste and the heavy cream, adding the final touch of richness. Adjust the seasoning with salt and pepper as needed, and if the soup is too thick, add more broth until it reaches your desired consistency.

Serve:

Ladle the soup into bowls, and drizzle a little olive oil on top. Finish with a squeeze of fresh lemon juice, and a sprinkle of grated cheese for an extra layer of flavor. Serve with crusty bread for dipping and savor every warm, gooey bite.

Nutritional Information

This regal bowl of Rosemary and Roasted Garlic White Bean Soup is surprisingly wholesome. A single serving contains approximately 350 calories, making it a delightful option even if you indulge a little. Packed with protein and fiber, this soup satisfies your hunger without weighing you down, encouraging you to enjoy those seconds without guilt.

Healthier Alternatives

If you’re looking to accommodate dietary preferences or simply swap out for a lighter option, consider the following alternatives:

Replace heavy cream with coconut milk for a dairy-free option.
Use olive oil sparingly or try vegetable broth as a base for an even lighter soup.
Substituting fresh herbs with dried ones can still impart delightful flavors while reducing certain calories.

Serving Suggestions

Although this Rosemary and Roasted Garlic White Bean Soup is stellar on its own, you could elevate the experience! Serve with a fresh garden salad or pair it with homemade garlic bread for a delightful feast. Want to celebrate the holiday spirit? Add a pinch of assorted herbs for festive flair or a sprinkle of chili flakes for a little heat.

Common Mistakes

While making this soup is relatively straightforward, here are pitfalls to avoid:

Overbaking the Garlic: Ensure you keep an eye on the garlic while it roasts—it should caramelize but not turn burnt.
Texture Issues: If you prefer a creamy soup, remember to blend thoroughly.
Mess in the Kitchen: A little prep goes a long way. Collect your ingredients beforehand to minimize mess while cooking.

Storing Tips

You can store Rosemary and Roasted Garlic White Bean Soup in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing portions for up to three months, carefully reheating in the microwave or stove. Add a splash of broth while reheating if the soup appears too thick.

Tempting you to bake it ASAP

With each spoonful, this Rosemary and Roasted Garlic White Bean Soup promises to be more than just a meal; it’s an experience—a bond between flavors that linger long after the last bite. So why wait? Your next culinary adventure awaits right now in your kitchen!

FAQs

Can I use dried beans instead of canned?

Yes! If using dried beans, soak them overnight and cook until tender before adding them to the soup.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as flavors deepen.

Is this soup gluten-free?

Yes! All the ingredients in this soup are gluten-free.

What can I serve alongside this soup?

Pair it with a crunchy salad, fresh bread, or even some grilled cheese for a comforting meal.

How can I enhance the flavor?

Fresh herbs, a squeeze of lemon, or a dash of hot sauce upon serving can add another layer of flavor!

Embrace the warmth and simplicity of this Rosemary and Roasted Garlic White Bean Soup. Your taste buds will thank you!