Rosemary and Roasted Garlic White Bean Soup

A smooth and creamy white bean soup seasoned with rosemary, roasted garlic and
parmesan!

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:

1. 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:

2. Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth, beans, and rosemary, bring to a boil reduce the heat and simmer for 5 minutes.
5. 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.
6. Mix in the parmesan, 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!

https://www.closetcooking.com/rosemary-and-roasted-garlic-white-bean-soup/?utm_source=newsletter&utm_medium=email&utm_campaign=20200401