Description
A warm, comforting bean soup infused with roasted garlic and fresh rosemary, perfect for chilly evenings.
Ingredients
Scale
- 1 head of garlic
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 tablespoon fresh rosemary, chopped
- 2 cans white beans, rinsed and drained
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and wrap the garlic head in foil with a drizzle of olive oil.
- Roast the garlic for 30-35 minutes until caramelized and soft.
- In a pot, sauté the diced onion in olive oil until translucent, then add fresh rosemary.
- Add the roasted garlic, white beans, and vegetable broth to the pot, then simmer for about 20 minutes.
- Blend the mixture until creamy, adjusting seasoning to taste.
- Serve hot, garnished with drizzle of olive oil and fresh rosemary.
Notes
For chunkier soup, blend half the mixture and leave the rest unblended. Adjust seasonings as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg