Description
A comforting soup with roasted garlic and white beans, seasoned with fresh rosemary.
Ingredients
Scale
- For the roasted garlic
- 3 heads garlic, top 1/8 inch (3 mm) removed
- 1 tablespoon (15 ml) oil
- For the soup
- 1 tablespoon (15 ml) oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 cups (950 ml) chicken broth or vegetable broth
- 3 cans (each 410 g) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup (25 g) parmigiano reggiano, grated (optional)
- 1 tablespoon (15 ml) lemon juice
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the garlic heads in aluminum foil with 1 tablespoon of oil.
- Roast the garlic in the oven for 30-35 minutes until soft.
- In a pot, heat 1 tablespoon of oil over medium heat.
- Add diced onion and chopped garlic; sauté until softened.
- Add chicken or vegetable broth and bring to a boil.
- Add white beans, roasted garlic, and rosemary to the pot.
- Simmer for 15 minutes.
- Stir in lemon juice and season with salt and pepper.
- Serve hot, garnished with parmigiano reggiano if desired.
Notes
- This soup can be blended for a smoother texture.
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Rosemary Roasted Garlic Bean Soup