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oasted Garlic White Bean Soup

Roasted Garlic White Bean Soup for Cozy Comfort Evenings

This Roasted Garlic White Bean Soup is a creamy, aromatic comfort food perfect for cozy evenings with loved ones.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 whole Head of Garlic Adds deep sweetness and richness; roast to achieve a mellow flavor that enhances the soup.
  • 2 tbsp Olive Oil Provides silky texture and healthy fats; substitute with vegetable broth for a lighter option.
  • 1 Onion Enhances the base with savory notes; yellow or white onions work best for this cozy soup.
  • 1 Celery Stalk Contributes to the aromatic profile; can be swapped for leeks.
  • 2 tsp Fresh Rosemary Offers a fragrant, pine-like flavor; reduce quantity if using dried.
  • 2 cans Cannellini Beans Delivers a creamy consistency and protein; substitute with Great Northern beans if needed.
  • 4 cups Low-Sodium Vegetable Broth Acts as the soup base; using low-sodium helps control salt levels.
  • 1 leaf Bay Leaf Adds depth of flavor; remove before serving.
  • to taste Salt Essential for seasoning; adjust to taste.
  • to taste Black Pepper Essential for seasoning; adjust to taste.
  • 1/2 of a lemon Lemon Juice Brightens the flavor profile; use freshly squeezed.

Equipment

  • Oven
  • Large pot
  • Immersion blender
  • Aluminum foil
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Slice off the top of a whole head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Roast for 35-40 minutes until soft and golden.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 1 sliced celery stalk, sauté for about 5-7 minutes until tender.
  3. Squeeze the roasted garlic cloves into the pot, discarding the skins. Add 2 teaspoons of freshly chopped rosemary and stir for 1-2 minutes.
  4. Stir in 2 cans of drained cannellini beans, 4 cups of low-sodium vegetable broth, and a bay leaf. Season with salt and pepper, bring to a boil, and simmer uncovered for 20 minutes.
  5. Remove the bay leaf and blend the soup to your desired texture with an immersion blender.
  6. Stir in the juice of half a lemon, taste and adjust seasoning if necessary, and serve hot.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 250mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

For added health benefits, stir in fresh greens like spinach or kale during the last few minutes of simmering. Store leftovers in an airtight container for up to 4 days, or freeze portions for up to 3 months.

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