Rosemary and Roasted Garlic White Bean Soup is a comforting dish perfect for chilly days. This soup is creamy, flavorful, and easy to make. With the warmth of roasted garlic and the earthiness of white beans, it’s a meal that warms both the body and soul.
Why Make This Recipe
This recipe is not only delicious but also nutritious. White beans are packed with protein and fiber, making this soup filling and satisfying. The roasted garlic adds a sweet and mellow flavor, while fresh rosemary brings an aromatic touch. It’s easy to prepare, and you can enjoy it any time of the year. Plus, it can be made ahead and tastes even better the next day!
How to Make Rosemary and Roasted Garlic White Bean Soup
Making this soup is simple and straightforward. Follow the steps below to create a delightful bowl of soup that your family and friends will love.
Ingredients
- 3 heads garlic, top 1/8 inch removed
- 1 tablespoon oil (for roasting garlic)
- 1 tablespoon oil (for soup)
- 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
Directions
- For the roasted garlic: Drizzle the oil over the top of the exposed garlic, wrap it in aluminum foil, and roast in a preheated 350°F (180°C) 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!
How to Serve Rosemary and Roasted Garlic White Bean Soup
Serve this soup hot in bowls. You can garnish it with a sprinkle of fresh rosemary or a bit more parmesan on top. Pair it with crusty bread for a complete meal!
How to Store Rosemary and Roasted Garlic White Bean Soup
Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it in portions for up to 3 months. Just let it cool before freezing.
Tips to Make Rosemary and Roasted Garlic White Bean Soup
- For a creamier texture, blend the soup longer.
- If you want a thicker soup, add an extra can of beans.
- Adjust the seasoning to your taste, adding more lemon juice for a bit of brightness.
Variation
You can add other vegetables like carrots or celery for extra nutrition. Alternatively, for a spicier kick, consider adding some red pepper flakes.
FAQs
1. Can I use canned garlic instead of roasting my own?
Yes, you can use canned roasted garlic, but the flavor may not be as rich as freshly roasted garlic.
2. Can I make this soup vegan?
Absolutely! Just substitute the chicken broth with vegetable broth and omit the parmesan cheese or use a dairy-free cheese.
3. How can I make this soup spicier?
Add some crushed red pepper flakes or a diced jalapeño while cooking the onions for an extra kick.
Enjoy making and sharing this delightful Rosemary and Roasted Garlic White Bean Soup!
Print
Rosemary and Roasted Garlic White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful soup made with roasted garlic and white beans, perfect for chilly days.
Ingredients
- 3 heads garlic, top 1/8 inch removed
- 1 tablespoon oil (for roasting garlic)
- 1 tablespoon oil (for soup)
- 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
Instructions
- For the roasted garlic: Drizzle the oil over the top of the exposed garlic, wrap it in aluminum foil, and roast in a preheated 350°F (180°C) 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!
Notes
For a creamier texture, blend the soup longer. If you want a thicker soup, add an extra can of beans. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
Keywords: soup, vegetarian, garlic, rosemary, white beans