Creamy Rosemary White Bean Soup

This silky white bean soup combines the earthy flavor of rosemary with sweet, mellow roasted garlic for a comforting bowl that feels like a warm hug. The creamy texture comes naturally from pureed beans, making it satisfying without heaviness.

I created this soup one chilly autumn evening when I needed something soothing but didn't want to make a grocery run. Now it's become my signature dish that friends request whenever they visit during colder months.

• Three whole heads of garlic: for roasting creates a sweet mellow backbone that transforms this soup
• White beans: provide creaminess and protein while absorbing all the wonderful flavors around them
• Fresh rosemary: delivers an aromatic pine like quality that pairs perfectly with the beans and garlic
• Parmigiano Reggiano: adds a subtle umami richness that rounds out all the flavors
• Lemon juice: brightens everything with acidity that balances the creaminess

Step-by-Step Instructions

Prepare the Roasted Garlic:

Cut the tops off your garlic heads to expose the cloves. Drizzle with oil and wrap completely in foil. Roast at 350°F for 60 to 90 minutes until the cloves turn golden and become butter soft. This slow roasting transforms harsh raw garlic into sweet caramelized goodness.

Build the Flavor Base:

Cook diced onion in oil over medium heat until translucent and beginning to turn golden at the edges which takes about 5 to 7 minutes. Add fresh chopped garlic and cook just until fragrant about 60 seconds. This creates an aromatic foundation for your soup.

Develop the Soup:

Add chicken broth white beans and rosemary to your pot. Bring to a gentle boil then reduce to a simmer for 5 minutes allowing the flavors to meld together. The beans will begin absorbing the herbaceous broth.

Incorporate Roasted Garlic:

Squeeze the roasted garlic cloves directly into your soup. The soft cloves should easily slide out of their papery skins. This adds incredible depth and sweetness to your soup.

Puree to Perfection:

Blend until smooth using either a stick blender directly in the pot or by carefully transferring batches to a blender. Continue blending until you achieve a velvety consistency with no bean chunks remaining.

Finish with Bright Notes:

Stir in grated parmesan and fresh lemon juice. Taste and adjust seasonings with salt and pepper. These final additions balance the richness and add complexity to your finished soup.

The roasted garlic truly makes this soup special. The first time I served it to my Italian grandmother she closed her eyes with the first spoonful and said it reminded her of soups from her childhood in Tuscany. No greater compliment exists.

Make It Your Own

This versatile soup welcomes modifications based on what you have available. Replace white beans with chickpeas for a nuttier flavor. Cannellini beans create the smoothest texture but navy or great northern beans work wonderfully too. For a more rustic version leave some beans whole instead of pureeing everything.

Storage Solutions

Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors actually improve after a day as the garlic and rosemary continue to infuse the soup. For longer storage freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop with a splash of broth to thin if needed.

Serving Suggestions

Transform this soup from a simple starter to a complete meal by adding creative toppings. Try crispy pancetta or bacon crumbles for meat eaters. For an elegant presentation drizzle with good olive oil and sprinkle with toasted pine nuts and additional fresh rosemary. Serve alongside crusty garlic bread or rosemary focaccia for a perfect pairing that complements the soup's flavor profile.

The Italian Connection

This soup has roots in Tuscan cuisine where bean soups have been staples for centuries. Traditional Italian cooks understand that simplicity often yields the most satisfying results. White beans have been cultivated in Italy since Roman times becoming essential during leaner winter months. The addition of rosemary which grows abundantly throughout the Mediterranean region reflects the Italian philosophy of cooking with what grows locally.

Frequently Asked Questions

→ How do I roast garlic for this soup?

Simply cut the top 1/8 inch off garlic heads, drizzle with oil, wrap in foil, and roast at 350°F (180°C) for 60-90 minutes until tender and golden.

→ Can I use dried rosemary instead of fresh?

Yes! Substitute 1 teaspoon of dried rosemary if fresh is unavailable, as dried herbs have a stronger flavor.

→ How can I make this soup vegetarian or vegan?

Use vegetable broth instead of chicken broth and skip the parmesan, or substitute with a plant-based cheese option.

→ Can I freeze this soup?

Yes, you can freeze it in airtight containers for up to 3 months. Let it cool completely before freezing.

→ What can I serve with this soup?

Pair it with crusty bread, a side salad, or roasted vegetables for a complete comforting meal.

→ How do I achieve a smooth texture for the soup?

Use an immersion blender or transfer the soup to a traditional blender in batches to puree it until smooth.