Rosemary Roasted Garlic Bean Soup
A comforting and creamy soup that combines the flavors of roasted garlic, white beans, and fresh rosemary, perfect for chilly days.
Ingredients
For the soup
- 3 heads garlic, with the tops trimmed
- 2 tablespoons olive oil 30 ml, for depth in the soup
- 1 medium onion, diced finely to add sweetness
- 3 cloves garlic, freshly chopped
- 4 cups chicken broth or vegetable broth for savory base
- 3 cans white beans, rinsed and drained each 410 g for creaminess
- 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
- 1/4 cup Parmigiano Reggiano, finely grated optional, for extra richness
- 1 tablespoon lemon juice to brighten flavors
- to taste Salt and pepper for seasoning
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Drizzle a tablespoon of olive oil over the exposed tops of the garlic heads, wrap in aluminum foil, and roast for 60 to 90 minutes until golden brown.
Cooking
- In a large saucepan, heat the remaining tablespoon of olive oil over medium heat and add the diced onion. Cook until translucent, about 5 to 7 minutes.
- Add the chopped garlic and stir for 1 minute.
- Pour in the broth, followed by the white beans and rosemary. Bring to a gentle boil, then reduce heat and let simmer for 5 minutes.
- Squeeze the roasted garlic cloves from their skins into the soup and blend until smooth using a blender.
- Stir in the Parmigiano Reggiano (if using) and lemon juice, then season with salt and pepper to taste.
- Serve immediately.
Notes
Pair with crusty bread or a salad. The soup tastes even better the next day. Freeze leftovers for up to three months.