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Rosemary Roasted Garlic Bean Soup

Rosemary Roasted Garlic Bean Soup

This soup features roasted garlic and white beans combined with fresh rosemary for a hearty dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Soup
Cuisine American
Servings 4 bowls
Calories 320 kcal

Equipment

  • oven
  • Pot

Ingredients
  

For the Roasted Garlic

  • 3 heads garlic top ⅛ 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 cans white beans rinsed and drained
  • 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
  • ¼ cup parmigiano reggiano grated (optional)
  • 1 tablespoon lemon juice
  • to taste salt
  • to taste pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). Wrap the garlic heads in foil and drizzle with oil. Roast for 30-35 minutes until tender.
  • In a pot, heat oil over medium heat. Add the diced onion and chopped garlic, sauté until soft.
  • Add the broth, white beans, rosemary, and the roasted garlic (squeezed from their skins). Simmer for 15 minutes.
  • Stir in the lemon juice and season with salt and pepper. Serve hot, topped with grated parmigiano reggiano if desired.

Notes

You can use vegetable broth for a vegetarian version. Adjust seasonings to your preference.
Keyword bean soup, garlic soup, Rosemary Roasted Garlic Bean Soup, soup