Rosemary and Roasted Garlic White Bean Soup
This comforting Rosemary and Roasted Garlic White Bean Soup is a perfect blend of flavors that warms the soul. With roasted garlic, tender white beans, and fresh rosemary, this soup is not only delicious but also nutritious, making it an ideal choice for a cozy meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 heads garlic, top 1/8 inch removed
- 2 tablespoons oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 cups chicken broth (or vegetable broth)
- 3 (14.5 ounce) cans white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil, and roast in a preheated 350F/180C oven until lightly golden brown and super tender, about 60-90 minutes.
- Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes. Add the chopped garlic and cook until fragrant, about a minute.
- Add the broth, beans, and rosemary, bring to a boil, reduce the heat, and simmer for 5 minutes.
- Squeeze the roasted garlic out of the heads into the soup and puree the soup either in a blender/food processor or with a stick blender.
- Mix in the parmesan and lemon juice and season with salt and pepper to taste before enjoying!
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg