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5-Ingredient Creamy White Bean and Garlic Soup

A cozy white bean soup made creamy with blended cannellini beans and mellow roasted garlic, finished with lemon and olive oil.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 whole garlic bulb cloves separated but left in their papery skins
  • 3 cans 15 ounces each cannellini beans, drained and rinsed; reserve 1/2 cup bean liquid
  • 3 cups vegetable broth plus more as needed
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Chopped parsley and olive oil for serving (optional)

Equipment

  • Dutch oven or heavy-bottomed saucepan
  • Plate or bowl
  • Immersion blender or countertop blender

Method
 

  1. Step 1: Warm the olive oil in a Dutch oven over medium-low heat. Add garlic cloves in their skins and cook, turning occasionally, until soft and lightly golden, about 12–15 minutes. Lower the heat if the skins darken too quickly.
  2. Step 2: Transfer garlic to a plate and cool until comfortable to handle. Squeeze the softened cloves from their skins and discard the skins.
  3. Step 3: Add cannellini beans, reserved bean liquid, and broth to the pot. Stir in the soft garlic and simmer gently for 8–10 minutes.
  4. Step 4: Blend until smooth with an immersion blender. If using a countertop blender, work in batches and follow the manufacturer's directions for hot liquids.
  5. Step 5: Stir in lemon juice and season with salt and pepper. Add a splash of broth if you prefer a thinner soup, then warm gently without boiling hard.
  6. Step 6: Ladle into bowls and finish with parsley and a drizzle of olive oil, if desired. Serve with toasted bread.

Notes

For a rustic texture, blend only half the soup and leave some beans whole.