Roasted Garlic and White Bean Soup
This creamy, comforting Roasted Garlic and White Bean Soup is healthy, filling, and incredibly simple to make, perfect for cozy dinners.
Ingredients
Main Ingredients
- 1 bulb 1 bulb garlic Roasted garlic is the star of the soup.
- 2 cans 2 cans of white beans (cannellini or navy beans) You can substitute with great northern or chickpeas.
- 4 cups 4 cups vegetable broth Use low-sodium if preferred.
- 1 medium 1 onion, chopped
- 2 medium 2 carrots, chopped
- 2 stalks 2 celery stalks, chopped
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon fresh rosemary, chopped Can use dried rosemary as a substitute.
- to taste Salt and pepper Adjust to preference.
Instructions
Roasting the Garlic
- Preheat the oven to 400°F (200°C). Roast the garlic bulb in foil for about 30 minutes until soft.
Sautéing the Vegetables
- In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 6–8 minutes.
Combining Ingredients
- Squeeze out the roasted garlic cloves and add them to the pot along with the white beans and vegetable broth.
- Bring to a boil, then reduce to a simmer. Add fresh rosemary and salt and pepper to taste.
Cooking the Soup
- Cook for about 15-20 minutes to meld the flavors.
- Blend the soup to your desired consistency, or leave it chunky. Serve warm.
Notes
This soup keeps well in the fridge for 4–5 days and freezes beautifully for up to 3 months. Store in airtight containers and reheat gently.