Description
Creamy white beans, roasted garlic, and rosemary blend for a rich, savory soup finished with parmesan.
Ingredients
- → For the roasted garlic
- 3 heads garlic, top 1/8 inch (3 mm) removed
- 1 tablespoon (15 ml) oil
- → For the soup
- 1 tablespoon (15 ml) oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 cups (950 ml) chicken broth or vegetable broth
- 3 cans (each 410 g) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup (25 g) parmigiano reggiano, grated (optional)
- 1 tablespoon (15 ml) lemon juice
- Salt and pepper, to taste
Instructions
1. Preheat the oven to 180°C. Drizzle oil over the exposed garlic heads, wrap tightly in aluminium foil, and roast until golden brown and tender, about 60 to 90 minutes.
2. Heat oil in a large saucepan over medium heat. Add diced onion and cook until softened, about 5 to 7 minutes.
3. Add chopped garlic and cook, stirring frequently, until fragrant, about 1 minute.
4. Add broth, white beans, and rosemary to the saucepan. Bring to a boil, then reduce heat and simmer gently for 5 minutes.
5. Squeeze the roasted garlic cloves from the skins directly into the soup.
6. Purée the soup using a countertop or immersion blender until completely smooth and creamy.
7. Stir in grated parmesan (if using), add lemon juice, and season to taste with salt and pepper. Serve immediately.
Notes
Roast the garlic in advance to expedite assembly. For a spicy kick, add a pinch of red pepper flakes with the fresh garlic.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg