Rosemary and Roasted Garlic White Bean Soup

 

Rosemary and Roasted Garlic White Bean Soup

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 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 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 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!

Option: Add a pinch of red pepper flakes along with the garlic.

Option: Use dried beans! (Soaked over night and cooked as directed on package.)

Option: Serve topped with bacon!

Tip: Roast the garlic the day before and the soup itself takes less than 20 minutes to make!

Nutrition Facts: Calories 372, Fat 11g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 366mg, Carbs 90g (Fiber 16g, Sugars 6g), Protein 31g