Description

This savory Rosemary Roasted Garlic Bean Soup combines creamy white beans, sweet roasted garlic, and fragrant rosemary to create a rich and comforting Mediterranean-inspired dish. Finished with a touch of parmesan and lemon juice, this simple yet elegant soup makes a perfect meat-free, gluten-free lunch option that’s easy enough for beginners.

Ingredients

Scale

Roasted Garlic

3 heads garlic, top 1/8 inch (3 mm) removed
1 tablespoon (15 ml) oil

Soup

1 tablespoon (15 ml) oil
1 onion, diced
3 cloves garlic, chopped
4 cups (950 ml) chicken broth or vegetable broth
3 cans (each 410 g) white beans, rinsed and drained
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1/4 cup (25 g) parmigiano reggiano, grated (optional)
1 tablespoon (15 ml) lemon juice
Salt and pepper, to taste

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Instructions

Roast Garlic: Preheat the oven to 180°C (350°F). Drizzle oil over the exposed tops of the garlic heads, wrap each tightly in aluminium foil, and roast in the oven for 60 to 90 minutes until the cloves are golden brown and tender.
Sauté Onion: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
Add Garlic: Stir in the chopped garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
Simmer Soup: Pour in the chicken or vegetable broth, add the rinsed white beans and rosemary. Bring the mixture to a boil, then reduce the heat and simmer gently for 5 minutes to meld the flavors.
Add Roasted Garlic: Squeeze the softened roasted garlic cloves from their skins directly into the soup, ensuring all the sweet roasted flavor is infused.
Puree Soup: Using a countertop blender or immersion blender, purée the soup until completely smooth and creamy.
Finish and Serve: Stir in grated parmesan cheese if using, add lemon juice, and season with salt and pepper to taste. Serve the soup immediately while warm.

Notes

Roast the garlic ahead of time to speed up soup preparation.
For a spicy twist, add a pinch of red pepper flakes when cooking the fresh garlic.
Use vegetable broth to keep the soup vegetarian or vegan; the parmesan can be omitted for vegan version.
Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.