Roasted Garlic and White Bean Soup
A comforting and easy roasted garlic and white bean soup that's budget-friendly and full of flavor, perfect for weeknight dinners.
Ingredients
For the Soup
- 1 bulb garlic Roasted for maximum flavor.
- 2 cups white beans (canned or cooked) Rinse canned beans to reduce sodium.
- 1 medium onion, chopped Sauté until translucent.
- 4 cups vegetable broth Can use homemade or store-bought.
- 1 tablespoon olive oil Extra virgin recommended for depth of flavor.
- 1 teaspoon dried rosemary
- to taste salt and pepper Essential for enhancing flavor.
- to garnish fresh rosemary Adds freshness when serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
- In a pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Squeeze the roasted garlic into the pot and add the white beans, vegetable broth, and dried rosemary.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh rosemary.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to five days; reheat on the stovetop or microwave. Freezing is also an option for up to three months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 10gSugar: 2g
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