Rosemary and Roasted Garlic White Bean Soup

As the colder months approach, there’s nothing more comforting than a bowl of warm soup. Today, I’m thrilled to share a recipe that combines simplicity with gourmet flavors—the Rosemary and Roasted Garlic White Bean Soup. This recipe promises to warm you up and tantalize your taste buds with its aromatic ingredients and creamy texture.

Ingredients

For the Roasted Garlic:

• 3 heads garlic, top 1/8 inch removed
• 1 tablespoon oil

For the Soup:

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 4 cups chicken 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

Directions

Roasting the Garlic:

1. Preheat your oven to 350°F (180°C).
2. Drizzle oil over the top of the exposed garlic heads, wrap them in aluminum foil, and roast in the oven. They should be lightly golden brown and super tender, which will take about 60-90 minutes.

Making the Soup:

1. Heat a tablespoon of oil in a large saucepan over medium heat. Add the diced onions and sauté until tender, about 5-7 minutes.
2. Add the chopped garlic and cook until fragrant, roughly one minute.
3. Pour in the broth and add the beans and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
4. Once the garlic is roasted, squeeze it out of its heads directly into the soup. Puree the soup using either a blender, food processor, or a stick blender until smooth.
5. Stir in the grated parmesan and lemon juice. Season with salt and pepper to taste.

Prep and Cook Times

• Prep Time: 5 minutes
• Roasting Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4

This Rosemary and Roasted Garlic White Bean Soup is not only a treat for your palate but also a feast for the senses. The roasted garlic adds a depth of flavor that is both intense and comforting, while the rosemary provides a woody aroma that makes this dish unmistakably autumnal. Whether you’re cuddling up with a good book or gathering around the table with loved ones, this soup is sure to make those moments even more special. Enjoy your culinary creation and stay warm!

Rosemary and Roasted Garlic White Bean Soup

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• Author: Dulcia
• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Imagine a chilly evening, where the comforting aroma of rosemary and roasted garlic fills your kitchen. This Creamy Tuscan White Bean Soup offers a warm embrace with its velvety texture and rich flavors. Each spoonful is a taste of cozy simplicity, making it the perfect companion for your quiet nights in or a heartfelt meal shared with loved ones.Crafted with care, this soup combines the rustic charm of rosemary with the deep, savory notes of roasted garlic, all blended smoothly with creamy white beans. Whether you’re seeking a nutritious option for dinner or a soothing treat to end your day, this soup is designed to satisfy your soul and nourish your body. Its easy preparation and wholesome ingredients ensure that anyone can recreate this comforting culinary experience in their own home.

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Ingredients

Scale 1x2x3x

For the roasted garlic:
3 heads garlic, top 1/8 inch removed
1 tablespoon oil
For the soup:
1 tablespoon 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

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Instructions

For the roasted garlic:
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.
For the soup:
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!

• Prep Time: 5 minutes
• Roasting Time: 1 hour
• Cook Time: 15 minutes