Rosemary and Roasted Garlic White Bean Soup
Creamy and comforting, this Rosemary and Roasted Garlic White Bean Soup blends cannellini beans, leeks, carrots, celery, and fragrant herbs into a rich, savory dish perfect for chilly evenings.
6 Servings
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
To ensure this recipe is completely gluten-free, double-check that your broth and grated cheese are certified gluten-free. All other ingredients listed are naturally gluten-free.