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Rosemary Roasted Garlic Bean Soup

Rosemary Roasted Garlic Bean Soup
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A creamy white bean soup combining rich roasted garlic with earthy fresh rosemary. Velvety texture without cream, finished with lemon and parmesan.

Ingredients

Scale
  • 3 heads garlic, top 1/8 inch (3mm) removed
  • 1 tablespoon (15ml) olive oil for roasting
  • 1 tablespoon (15ml) olive oil for soup
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 4 cups (950ml) chicken broth or vegetable broth
  • 3 cans (each 410g) white beans, rinsed and drained
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • ¼ cup (25g) Parmigiano Reggiano, grated (optional)
  • 1 tablespoon (15ml) lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (180°C). Drizzle oil over exposed garlic heads, wrap tightly in aluminum foil, and roast for 60-90 minutes until golden brown and tender.
  2. Heat oil in large saucepan over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.
  3. Add chopped garlic and cook, stirring frequently, for 1 minute until fragrant.
  4. Add broth, white beans, and rosemary to saucepan. Bring to boil, then reduce heat and simmer gently for 5 minutes.
  5. Squeeze roasted garlic cloves from skins directly into soup. Stir to distribute evenly.
  6. Remove from heat. Using immersion blender or countertop blender, purée soup until completely smooth and creamy.
  7. Stir in grated parmesan (if using) and lemon juice. Season to taste with salt and pepper.
  8. Serve immediately in warm bowls, garnished with extra parmesan, fresh rosemary, or olive oil drizzle.

Notes

  • Roast garlic day ahead and refrigerate for time-saving.
  • Never skip pureeing for maximum creaminess.
  • Use immersion blender directly in pot for silkiest texture.
  • Any mild white bean works: cannellini, great northern, navy beans.
  • Skip Parmesan for vegan version or use nutritional yeast.

Nutrition

Find it online: https://www.benefitiany.com/rosemary-roasted-garlic-bean-soup/