Description
A cozy and aromatic white bean soup made with sweet roasted garlic, fragrant rosemary, and creamy blended beans for a hearty, nourishing, and budget-friendly meal.
Ingredients
- 2 heads garlic
- 1 tablespoon olive oil (plus more for roasting)
- 1 small onion, diced
- 2 cans (15 ounces each) white beans (such as cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Chopped parsley or extra olive oil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Sauté the diced onion for 4–5 minutes until softened and translucent.
- Squeeze the roasted garlic cloves from their skins and add them to the pot.
- Stir in the white beans, vegetable broth, rosemary, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Blend the soup with an immersion blender until smooth and creamy, or partially blend for added texture.
- Stir in the lemon juice, adjust seasoning to taste, and garnish as desired before serving.
Notes
- Add diced carrot or celery when sautéing the onion for extra depth.
- Stir in heavy cream or coconut milk for a richer texture.
- Top with crispy croutons for added crunch.
- Mix in baby spinach at the end for extra greens.
- Add red pepper flakes for a subtle kick of heat.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
