Description
This Easy White Bean Soup with Roasted Garlic and Fresh Rosemary is a warm, creamy, and comforting dish that’s perfect for any day of the week. Naturally vegan and gluten-free, it blends simple pantry staples into a deliciously herb-infused soup that’s both nourishing and satisfying. Ready in about 45 minutes, this one-pot wonder is ideal for cozy nights, meal prep, or when you want something hearty without the fuss.
Ingredients
Scale
- 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
- 1 head of garlic
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
- 4 cups vegetable broth (low-sodium preferred)
- Salt and pepper, to taste
- Optional: crushed red pepper flakes, lemon juice, baby spinach, or toasted bread for serving
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off a whole garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30–35 minutes, until golden and soft. Let cool and squeeze the garlic out of the skins into a small bowl.
- Cook the Onions: In a large pot over medium heat, add the remaining 1 tablespoon of olive oil. Sauté diced onion for 5–7 minutes until soft and translucent.
- Add Flavor: Stir in the roasted garlic and chopped rosemary. Cook for another 1–2 minutes until fragrant.
- Add Beans and Broth: Pour in the white beans and vegetable broth. Bring to a simmer and cook for 15–20 minutes to allow flavors to blend.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half. If using a countertop blender, let soup cool slightly before blending in batches.
- Season and Serve: Return blended soup to the pot (if needed). Season with salt and pepper to taste. Add optional spinach and stir until wilted. Serve hot with crusty bread or your favorite toppings.
Notes
To prepare garlic ahead of time, roast and refrigerate it up to 1 week in advance. For a richer flavor, add a splash of coconut milk or a squeeze of lemon juice before serving. Add cooked grains like quinoa or barley for extra bulk and protein. Freeze leftovers in individual containers for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg