Roasted Garlic White Bean Soup Recipe

Overview

This roasted garlic white bean soup gets its character from a whole head of garlic roasted until the cloves are soft, golden, and sweet. Cannellini beans give the broth a creamy texture, while onion, carrot, celery, rosemary, and lemon keep the soup savory but bright.

The recipe makes about 6 servings and uses canned beans for a practical weeknight method. Blend part of the soup for body while leaving some beans and vegetables intact, or blend it completely if you prefer a smooth bowl.

Ingredients

• 1 large head garlic
• 1 tablespoon olive oil, plus 2 tablespoons for the soup
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary, or 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 5 cups low-sodium vegetable broth or chicken broth
• 1 bay leaf
• 2 cups chopped kale or baby spinach, optional
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley, for serving
• Crusty bread, for serving

How to make it

1. Roast the garlic. Heat the oven to 400°F. Peel away the loose outer layers from the garlic head, leaving the cloves together. Slice about 1/4 inch from the top to expose the cloves. Place the garlic on a square of foil, drizzle with 1 tablespoon olive oil, and wrap it into a sealed packet. Roast for 35 to 45 minutes, until the cloves are very soft and lightly golden. Let the packet cool until the garlic is safe to handle.

2. Soften the vegetables. Warm 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, celery, 1/2 teaspoon of the salt, and the black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the onion is translucent and the carrots have begun to soften. Do not rush this step; the vegetables should smell sweet rather than raw.

3. Build the soup. Stir in the rosemary and thyme and cook for 30 seconds. Squeeze the roasted garlic cloves from their skins into the pot. Add the beans, broth, and bay leaf. Stir well, scraping up any flavorful bits from the bottom.

4. Simmer gently. Bring the soup just to a boil, then reduce the heat to low. Partially cover and simmer for 20 minutes. The beans should be hot and tender, and the vegetables should be easily pierced with a fork. Remove the bay leaf.

5. Thicken part of the soup. Transfer about 2 cups of soup, including beans and broth, to a blender. Blend carefully until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot and pulse several times, stopping when the soup is creamy but still has visible beans and vegetables. For a completely smooth soup, blend in batches rather than filling the blender more than halfway.

6. Add greens and finish. Stir in the kale and simmer for 3 to 5 minutes, until tender. If using baby spinach, stir it in during the final 1 to 2 minutes. Add the remaining 1/2 teaspoon salt and the lemon juice. Taste and adjust the seasoning. The finished soup should be creamy enough to coat a spoon, with soft vegetables and a noticeable but mellow garlic flavor.

7. Serve. Ladle the soup into bowls and top with parsley, a drizzle of olive oil, and black pepper. Serve with crusty bread for dipping.

Expert tips

• For a faster garlic option: Use 6 to 8 peeled garlic cloves. Sauté them with the vegetables for the final 2 minutes, then continue with the recipe. The flavor will be sharper and less sweet than oven-roasted garlic.
• Choose the right beans: Great Northern beans work well as a substitute for cannellini beans. Navy beans make the soup thicker but can break down more quickly.
• Control the texture: If the soup becomes thicker than you want, add warm broth or water 1/4 cup at a time. If it is too thin, simmer uncovered for 5 to 10 minutes or blend another 1/2 cup of beans into the broth.
• Avoid a bitter finish: Add lemon juice gradually. Start with 1 teaspoon, taste, and add more only if the soup needs brightness.
• If the garlic is still firm: Roast it for another 10 minutes. An under-roasted head will be difficult to squeeze and may leave harsh pieces in the soup.
• For extra flavor: A Parmesan rind can simmer with the broth if you are using chicken broth or a vegetarian Parmesan. Remove it before serving.

Serving and storage

Serve the soup hot with toasted bread, chopped parsley, or a few red-pepper flakes. It also pairs well with a simple green salad. For another blended vegetable soup, compare the method used in roasted cauliflower soup.

Cool leftovers promptly and refrigerate them in a covered container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the beans have thickened the soup in the refrigerator. You can freeze the soup for up to 3 months in airtight containers, leaving space for expansion; thaw it overnight in the refrigerator and stir well while reheating.

Frequently asked questions

Can I make roasted garlic white bean soup without a blender?

Yes. Use a potato masher to crush some of the beans directly in the pot, or mash about 2 cups of beans with a fork before adding them. The soup will be rustic rather than completely smooth, but it will still thicken naturally.

Can I use dried white beans instead of canned beans?

Yes, but cook them separately first. You need about 3 1/2 to 4 cups of cooked white beans to replace the two cans. Add the cooked beans when the broth goes into the pot and simmer until everything is hot.

Why is my white bean soup too thick?

White beans continue absorbing liquid as the soup sits, especially after blending. Stir in warm broth or water a little at a time until it reaches the consistency you want, then taste again for salt and lemon.

Can I make this soup dairy-free or vegetarian?

The soup is vegetarian when made with vegetable broth and dairy-free as written. If adding a Parmesan rind, omit it for a dairy-free version.

How do I make the soup more garlicky?

Roast a second small head of garlic, or sauté one minced garlic clove with the herbs for 30 seconds before adding the beans and broth. Add fresh garlic carefully because it has a sharper flavor than roasted garlic.

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