Description
Rosemary and Roasted Garlic White Bean Soup brings Mediterranean comfort to your table with its rich, aromatic profile. Creamy beans mingle with herbal notes, creating a luxurious bowl that warms souls and satisfies hunger with elegant simplicity.
Ingredients
Scale
Produce:
- 1 onion, diced
- 3 heads garlic, top 1/8 inch removed
- 3 cloves garlic, chopped
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Protein and Dairy:
- 3 (14.5 ounces/411 grams) cans white beans, rinsed and drained
- ¼ cup parmigiano reggiano (parmesan cheese), grated (optional)
Liquids and Seasonings:
- 4 cups (32 fluid ounces/946 milliliters) chicken broth (or vegetable broth)
- 2 tablespoons oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare a whole garlic bulb for roasting by gently separating the head and exposing the cloves, then generously drizzle extra virgin olive oil over the exposed garlic cloves.
- Completely encase the garlic bulb in aluminum foil, ensuring a tight seal to trap moisture and enhance roasting.
- Roast the wrapped garlic in a preheated oven at 350°F (180°C) for 60-90 minutes, until the cloves become golden brown, soft, and easily spreadable.
- In a large saucepan, heat olive oil over medium heat and sauté diced onions until they become translucent and tender, approximately 5-7 minutes.
- Add minced fresh garlic to the onions and cook for an additional minute, releasing its aromatic flavors.
- Pour vegetable or chicken broth into the saucepan, then add drained white beans and freshly chopped rosemary.
- Bring the mixture to a rolling boil, then immediately reduce heat and simmer gently for 5 minutes to meld the flavors.
- Remove the roasted garlic from the foil and squeeze the soft, caramelized cloves directly into the soup.
- Thoroughly puree the soup using an immersion blender, standard blender, or food processor until smooth and creamy.
- Stir in grated Parmesan cheese and fresh lemon juice, then season with salt and black pepper to taste.
- Serve hot and garnish with additional fresh rosemary or a drizzle of olive oil if desired.
Notes
- Roasting garlic transforms its sharp bite into a mellow, caramelized sweetness that adds rich depth to the soup.
- Slow-cooking onions creates a golden, translucent base that enhances the overall flavor complexity.
- Using a stick blender directly in the pot makes pureeing easier and reduces cleanup time.
- Fresh rosemary provides an aromatic, woodsy note that perfectly complements the creamy white beans.
- Finishing with parmesan and lemon juice brightens the soup, adding tangy and salty undertones.
- Letting the soup simmer allows the flavors to meld together, creating a more harmonious and robust taste profile.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 239 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 5 mg