Description
A deeply comforting and nourishing white bean soup infused with sweet roasted garlic and fragrant rosemary. This creamy, wholesome soup is hearty without being heavy and perfect for cozy meals.
Ingredients
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 whole head of garlic
- 2 tablespoons olive oil (divided)
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Slice the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
- Allow garlic to cool slightly, then squeeze out the softened cloves.
- Heat remaining olive oil in a large pot over medium heat.
- Sauté diced onion until translucent.
- Stir in roasted garlic, fresh rosemary, and dried thyme. Cook until fragrant.
- Add white beans, vegetable broth, and bay leaf. Bring to a gentle simmer.
- Simmer for 15–20 minutes to develop flavor.
- Remove bay leaf and blend soup with an immersion blender until smooth, or partially blend for texture.
- Season with salt, black pepper, and lemon juice.
- Serve warm, garnished with chopped parsley and a drizzle of olive oil if desired.
Notes
- Roasting the garlic adds sweetness and depth of flavor.
- Add carrots or celery for extra flavor.
- Blend partially for a chunkier texture.
- Store in the refrigerator up to 4 days or freeze up to 3 months.
- Add a splash of broth when reheating if soup thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
