Cannellini beans, roasted garlic, fresh rosemary, leeks, and broth come together in this cozy white bean soup.
I have this memory—one of those warm, fuzzy kind—of coming in from a rainy day, soaked through, and being handed a steaming bowl of soup by my grandma. It wasn’t this exact Rosemary and Roasted Garlic White Bean Soup, but the feeling? That deep, cozy, everything’s-okay kind of feeling? That’s exactly what this recipe gives me. And now, it’s what I want to pass along to you.
This soup happened by accident the first time—one of those “use-what’s-in-the-pantry” kind of nights. But the second I tasted it, with that creamy white bean base, roasted garlic practically melting into every bite, and rosemary doing its herbaceous magic… I was hooked. I’m talking about the kind of hooked where you’re licking the spoon before it hits the sink. No shame.
Why You’ll Love This Rosemary and Roasted Garlic White Bean Soup Recipe?
This is one of those sneaky recipes that looks fancy (hello, roasted garlic and leeks!) but is secretly super simple. You roast, you sauté, you blend a little, stir a little, and boom—dinner’s ready. It’s rich without being heavy, hearty without being fussy, and flavorful without needing a spice cabinet full of obscure ingredients. Whether you’re a soup purist or someone who just wants to warm up without turning on the slow cooker for 8 hours, this one checks all the boxes.
Ingredient Notes:
When the list is short, each ingredient really shines. Here’s what you’ll want to keep an eye on:
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Garlic (4 whole heads): Yes, four. Don’t panic. Roasting transforms the garlic from spicy to mellow, buttery, and borderline addictive. You’ll be mashing it into the soup later—dreamy.
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Rosemary (fresh sprigs): It gives the soup its earthy, piney backbone. You’ll roast it right alongside the garlic and leeks so everything plays nice.
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Leeks: These caramelize into soft ribbons of flavor when roasted. Make sure to clean them well—they’re like little dirt hoarders.
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Cannellini Beans (canned): Creamy, mild, and perfect for blending into a thick, velvety base. And canned means less fuss.
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Broth (chicken or veggie): I like a mix of both for depth. Use what you’ve got—but go low-sodium so you can salt to taste.
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Heavy Cream (just a splash): Totally optional, but it softens the edges of all that garlic and brings a touch of indulgence.
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Parmesan or fontina (for garnish): Adds salty richness. Also: soup without cheese is just stew with an identity crisis.
How To Make Rosemary and Roasted Garlic White Bean Soup?
Step 1: Roast that garlic like you mean it.
Preheat your oven to 425°F. On a parchment-lined tray, toss your trimmed garlic heads and halved leeks with a drizzle of olive oil, a sprinkle of salt and pepper, and those rosemary sprigs. Roast until the garlic is golden and your kitchen smells like an Italian grandmother moved in—about 40 minutes.
Step 2: Build your flavor base.
While the roasting magic happens, heat up a bit of oil in your favorite soup pot. Sauté diced onion, celery, carrots, and bay leaves until soft and fragrant. Give it time—like 12 to 15 minutes. It’s not a race, it’s soup.
Step 3: Simmer the good stuff.
Add your drained beans and four cups of broth to the pot. Let it bubble gently while the garlic finishes up—maybe clean the kitchen… or don’t.
Step 4: Make garlic paste like a pro.
When your garlic’s cool enough to handle, squeeze those soft cloves into a bowl (seriously satisfying), strip the rosemary leaves from the stems, and mash it all together. It’s rustic, not perfect—embrace it.
Want To Save This Recipe?
Step 5: Blend (but not too much).
Transfer half of the soup, plus your roasted leeks and that garlicky mash, to a blender. Puree until smooth and then stir it back into the pot. Want it extra chunky? Blend less. Want it smooth like a bisque? Blend more. You do you.
Step 6: Finish with flair.
Add the last bit of broth and the cream, stir it all together, and warm everything up over low heat. Adjust seasoning, ladle it into bowls, top with cheese, a rosemary sprinkle, and a squeeze of lemon. Serve. Sigh with contentment.
Storage Options:
This soup keeps beautifully. Just store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, and maybe add a splash of broth if it thickens too much. It also freezes like a champ—just skip the cheese and lemon until serving time.
Variations and Substitutions:
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No leeks? Use sweet onions or shallots.
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Vegan? Skip the cream and cheese—add a splash of coconut milk for creaminess.
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Want extra protein? Toss in leftover shredded chicken or a handful of white quinoa.
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Spice it up? A pinch of red pepper flakes does wonders.
What to Serve with Rosemary and Roasted Garlic White Bean Soup?
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Crusty bread—because dunking is a lifestyle.
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A big green salad with a citrus vinaigrette.
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Garlic knots if you’re feeling fancy.
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Or honestly? Just the soup, a spoon, and a quiet moment.
Frequently Asked Questions:
Can I make this ahead?
Yes! It actually tastes better the next day. Garlic magic continues while it chills.
Can I roast the garlic ahead of time?
Absolutely. You can store roasted garlic in the fridge for up to 5 days—or freeze it in little cubes.
What if I don’t have a blender?
No worries. Use an immersion blender if you’ve got one. Or mash the beans a bit with a fork for a more rustic feel.
Can’t wait to hear how your kitchen smells when this is simmering. Roasted garlic and rosemary? Come on. If you give it a try, drop a comment below or tag me on social—I love seeing your cozy creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rosemary and Roasted Garlic White Bean Soup
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
Instructions
Roast the Garlic and Leeks:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the trimmed garlic heads and halved leeks on the sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Lay the rosemary sprigs over the garlic. Roast for approximately 40 minutes, or until the garlic is golden and the leeks are softened.
Sauté Aromatic Vegetables:
- In a large soup pot or Dutch oven, heat ½ tablespoon olive oil over medium-low heat. Add the diced onion, sliced celery, grated carrots, and bay leaves. Cook, stirring occasionally, for 12 to 15 minutes or until the vegetables are tender. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Simmer the Base:
- Incorporate the drained cannellini beans and 4 cups of broth into the sautéed vegetables. Increase the heat to medium and bring the soup to a gentle simmer. Cook uncovered for 15 to 20 minutes, allowing the flavors to meld.
Prepare the Roasted Garlic Paste:
- Once the roasted garlic has cooled slightly, squeeze the softened cloves into a small bowl and discard the skins. Remove the rosemary leaves from the stems and chop finely. Mash the garlic and rosemary together to form a coarse paste.
Blend the Soup:
- Transfer half of the soup mixture to a blender, along with the roasted leeks and the garlic-rosemary paste. Blend until smooth, then return the mixture to the pot. For a chunkier texture, blend only one-third of the soup.
Finish the Soup:
- Stir in the remaining 1 cup of broth and the heavy cream. Simmer on low heat for an additional 5 minutes. Adjust seasoning as needed.
Serve:
- Ladle the soup into bowls and garnish with grated cheese, chopped rosemary, and a squeeze of fresh lemon juice.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
