Rosemary and Garlic Bean Soup (Print Version)
# Ingredients:
→ For the roasted garlic
01 -
3 heads garlic, top 1/8 inch removed
02 -
1 tablespoon oil
→ For the soup
03 -
1 tablespoon oil
04 -
1 onion, diced
05 -
3 cloves garlic, chopped
06 -
4 cups chicken broth or vegetable broth
07 -
3 cans (14.5 ounces each) white beans, rinsed and drained
08 -
2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
09 -
1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)
10 -
1 tablespoon lemon juice
11 -
Salt and pepper to taste
# Instructions:
01 -
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.
02 -
Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
03 -
Add the chopped garlic and cook until fragrant, about a minute. Add the broth, beans, and rosemary, bring to a boil, reduce the heat, and simmer for 5 minutes.
04 -
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.
05 -
Mix in the parmesan and lemon juice and season with salt and pepper to taste before enjoying.