Description
A creamy and rich soup that combines the sweet, mellow notes of roasted garlic with hearty white beans, perfect for chilly evenings.
Ingredients
Scale
- 3 heads of garlic
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- Optional: crusty bread for serving
Instructions
- Preheat the oven to 400°F (200°C). Wrap the heads of garlic in aluminum foil and roast for 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Squeeze the roasted garlic cloves into the pot, add the white beans, and stir well.
- Pour in the vegetable broth and bring to a simmer.
- Add the chopped rosemary and season with salt and pepper to taste.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve warm with crusty bread, if desired.
Notes
For a chunkier soup, blend only half and leave the rest whole. This adds a lovely heartiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg