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Rosemary Roasted Garlic Bean Soup

This hearty and aromatic Rosemary Roasted Garlic Bean Soup is a comforting meal, packed with tender beans, sweet roasted garlic, and earthy rosemary. It's a simple yet flavorful soup perfect for a cozy evening.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Garlic
  • 2 heads garlic unpeeled
  • 1 tbsp olive oil
  • 1 sprig fresh rosemary
  • pinch salt
  • pinch black pepper
For the Soup
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 sprigs fresh rosemary leaves finely chopped, plus more for garnish
  • 6 cups vegetable broth
  • 2 (15 oz) cans cannellini beans rinsed and drained
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 cup baby spinach optional
  • to taste salt
  • to taste black pepper
  • for serving crusty bread optional
  • for garnish Parmesan cheese grated, optional

Equipment

  • Air Fryer
  • Baking Sheet
  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons
  • Potato Masher or Immersion Blender (optional)

Method
 

Prepare the Roasted Garlic
  1. Preheat your oven to 400°F (200°C). Alternatively, if using an air fryer, preheat to 375°F (190°C).
  2. Slice off the top 1/4 inch from the heads of garlic to expose the cloves. Place garlic heads on a small baking sheet or in an air fryer safe dish. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and place a sprig of fresh rosemary on top.
  3. Roast in the preheated oven for 30-40 minutes, or in the air fryer for 15-20 minutes, or until the cloves are very soft and slightly golden. Let cool slightly.
  4. Once cooled, squeeze the soft, roasted garlic cloves out of their skins into a small bowl. Mash them with a fork to form a paste. Discard the rosemary sprig.
Make the Soup
  1. While the garlic is roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened and the onion is translucent.
  3. Stir in the finely chopped fresh rosemary and cook for another minute until fragrant.
  4. Add the mashed roasted garlic to the pot and stir well to combine with the vegetables.
  5. Pour in the vegetable broth, rinsed cannellini beans, and diced tomatoes (with their juice). Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 20-25 minutes, allowing the flavors to meld.
  6. After simmering, use a potato masher or an immersion blender to partially mash about one-third of the beans directly in the pot. This will thicken the soup slightly and create a creamier texture while still leaving plenty of whole beans.
  7. Stir in the baby spinach (if using) and cook for another 2-3 minutes, or until the spinach has wilted.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle the Rosemary Roasted Garlic Bean Soup into bowls. Garnish with a fresh sprig of rosemary or a sprinkle of grated Parmesan cheese, if desired. Serve hot with crusty bread.

Notes

For a richer flavor, you can use chicken broth instead of vegetable broth. This soup stores well in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.