Roasted Garlic and White Bean Soup
A cozy and nutritious roasted garlic and white bean soup perfect for chilly days and easy weeknight dinners.
Ingredients
Main Ingredients
- 1 head garlic Roasted to soften and sweeten flavor.
- 2 cups white beans (cooked) Cannellini or Great Northern beans are recommended.
- 4 cups vegetable broth Choose organic or homemade for best flavor.
- 1 medium onion (chopped) Cooked until translucent.
- 2 tablespoons olive oil Use quality extra virgin olive oil.
- 1 teaspoon dried rosemary Adds aromatic flavor.
- to taste salt and pepper Season according to preference.
- as needed Fresh rosemary for garnish For a touch of flavor and presentation.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the top off your head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
Cooking
- Carefully squeeze roasted garlic into the pot and stir.
- Add cooked white beans, vegetable broth, and dried rosemary, and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Use an immersion blender to blend the soup until smooth or keep it a bit chunky, according to preference.
Serving
- Serve hot, garnished with fresh rosemary.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. Reheat adding a splash of water or broth to loosen. This soup can be made ahead and frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 12gSugar: 2g
Tried this recipe?Let us know how it was!