Can I use dried beans instead of canned beans?

Yes, you can absolutely use dried beans. Soak them overnight, then simmer until tender before adding them to the soup. This approach offers a firmer texture and slightly deeper flavor, though canned beans are a great time-saving alternative.

Can I substitute dried rosemary for fresh rosemary?

You can use dried rosemary, but reduce the amount to half — about one teaspoon for every two teaspoons of fresh. Crush it slightly before adding to release its oils and prevent overly strong bites.

Is this soup gluten-free?

Yes, this Rosemary and Roasted Garlic White Bean Soup is naturally gluten-free. Just be sure to use gluten-free broth and double-check all labels, especially if you're serving someone with celiac disease.

How long will leftovers keep, or can I freeze this soup?

Leftovers will last up to five days in the fridge. You can also freeze the soup for up to three months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth to restore its original texture.

Rosemary and Roasted Garlic White Bean Soup

Description

Rosemary and Roasted Garlic White Bean Soup is creamy, rich, and deeply flavorful. Discover the easiest way to make this gluten-free comfort bowl.

Ingredients

For the Roasted Garlic:
- 3 heads garlic, tops trimmed
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 4 cups vegetable broth
- 3 cans (14.5 ounces each) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- Salt and black pepper, to taste

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Instructions

Roast the Garlic:
Preheat your oven to 350°F. Drizzle olive oil over the trimmed garlic heads, wrap them in aluminum foil, and roast for 60–90 minutes until soft and golden. Let cool slightly, then squeeze the cloves from the skins.
Make the Soup Base:
Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft, about 5–7 minutes. Stir in chopped garlic and cook for 1 more minute until fragrant.
Simmer the Soup:
Pour in the vegetable broth, white beans, and rosemary. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Blend and Finish:
Add the roasted garlic to the pot. Use a stick blender or transfer to a blender to puree until smooth. Stir in lemon juice and optional Parmesan cheese. Season with salt and pepper to taste.

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Category: SOUPS
Method: Roasting, Blending, Simmering
Cuisine: American