Rosemary Roasted Garlic White Bean Soup Recipe
A comforting and creamy Rosemary Roasted Garlic Bean Soup that combines the rich flavors of slow-roasted garlic and fragrant rosemary with tender white beans, pureed to a smooth texture and finished with a hint of lemon and optional parmesan cheese. Perfect as a warming meal or appetizer, this recipe is easy to prepare and ideal for cooler days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Scale
Roasted Garlic
- 3 heads garlic, top 1/8 inch (3 mm) removed
- 1 tablespoon (15 ml) oil
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
- Roast the Garlic: Preheat the oven to 180°C (350°F). Drizzle oil over the exposed garlic heads, wrap them tightly in aluminium foil, and roast in the oven until they become golden brown and tender, about 60 to 90 minutes.
- Sauté the Vegetables: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 to 7 minutes.
- Add Fresh Garlic: Add the chopped garlic to the saucepan and cook, stirring frequently, until fragrant, about 1 minute.
- Add Broth and Beans: Pour in the chicken or vegetable broth, add the rinsed white beans and chopped rosemary. Bring the mixture to a boil, then reduce heat and simmer gently for 5 minutes to meld the flavors.
- Incorporate Roasted Garlic: Squeeze the roasted garlic cloves from their skins directly into the soup and stir well.
- Purée the Soup: Using a countertop blender or an immersion blender, purée the soup until completely smooth and creamy.
- Finish and Season: Stir in the grated parmigiano reggiano (if using), add the lemon juice, and season with salt and pepper to taste. Serve immediately for best flavor.
Notes
- Roast the garlic in advance to save time during preparation.
- For a spicy twist, add a pinch of red pepper flakes along with the fresh garlic when sautéing.
- You can use either chicken or vegetable broth depending on your dietary preference.
- Parmigiano reggiano is optional but adds a savory depth to the soup.
- Ensure to check canned beans for added sodium if watching salt intake.
Keywords: rosemary, roasted garlic, bean soup, creamy soup, Italian soup, white beans, easy soup recipe
