Description
A comforting and creamy soup featuring roasted garlic and white beans, perfect for chilly evenings.
Ingredients
Scale
- 1 head of garlic
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
- Optional: crusty bread for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for about 30-40 minutes until soft.
- In a large pot, heat olive oil over medium heat and sauté the diced onion until soft and translucent.
- Squeeze the roasted garlic into the pot and stir to combine.
- Add the vegetable broth and the rinsed white beans, bringing the mixture to a simmer.
- Stir in the chopped rosemary, salt, and pepper, adjusting the seasoning to your preference.
- For a smoother texture, blend the soup using an immersion blender, or in batches in a traditional blender.
- Serve hot, optionally paired with crusty bread for dipping.
Notes
Consider garnishing with a drizzle of olive oil or a sprinkle of fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg