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Overhead view of roasted garlic white bean broth in a white bowl with olive oil drizzle, parsley, and sourdough on a wooden board

Roasted Garlic White Bean Broth

A silky, garlic-forward broth built on cannellini beans, roasted garlic, and a simple aromatic base. Hearty enough to serve as a main.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

Roasted Garlic
  • 1 large whole garlic head top quarter trimmed to expose cloves
  • 1 tbsp olive oil for roasting
Broth Base
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 2 celery stalks finely sliced
  • 4 fresh thyme sprigs or 1/2 tsp dried
  • 60 ml dry white wine optional, adds acidity
  • 1 liter low-sodium vegetable broth
  • 2 x 400 g cans canned cannellini beans drained and rinsed
  • 1 piece Parmesan rind optional, omit for vegan
  • to taste fine sea salt
  • to taste black pepper freshly cracked
  • 1 tbsp lemon juice added at the end
To Serve
  • 2 tbsp extra-virgin olive oil for drizzling
  • small handful flat-leaf parsley roughly chopped
  • 1/4 tsp smoked paprika optional, for color

Method
 

Roast the Garlic
  1. Heat the oven to 200 C / 390 F.
  2. Place the trimmed garlic head cut-side up on a small piece of foil. Drizzle with 1 tbsp olive oil and wrap tightly.
  3. Roast for 40 to 45 minutes until the cloves are deep golden and completely soft when pressed. Set aside to cool slightly.
  4. Squeeze the roasted cloves out of their skins into a small bowl and mash into a rough paste with a fork.
Build the Broth
  1. Heat 2 tbsp olive oil in a 4-quart saucepan over medium heat. Add the diced onion and celery and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent.
  2. Add the roasted garlic paste and thyme sprigs. Stir for 1 minute until fragrant.
  3. Pour in the white wine if using and let it bubble for 1 minute until mostly reduced.
  4. Add the drained cannellini beans and vegetable broth. Drop in the Parmesan rind if using. Bring to a gentle simmer.
  5. Simmer uncovered for 15 minutes to let the flavors come together.
  6. Remove the thyme sprigs and Parmesan rind. Using a fork or potato masher, roughly mash about one-third of the beans directly in the pot until the broth thickens to a silky consistency.
  7. Stir in the lemon juice. Taste and season with salt and cracked black pepper.
  8. Simmer uncovered for a further 3 to 5 minutes until the broth reaches your preferred thickness.
Serve
  1. Ladle into bowls. Drizzle with extra-virgin olive oil, scatter over the chopped parsley, and dust lightly with smoked paprika if using.
  2. Serve immediately with crusty bread on the side.

Notes

For the deepest flavor, roast two heads of garlic instead of one and freeze the extra paste in an ice cube tray for future use. The broth thickens considerably as it sits, so keep a cup of warm broth nearby when reheating.