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Rosemary Roasted Garlic Bean Soup

Rosemary Roasted Garlic Bean Soup

This Rosemary Roasted Garlic Bean Soup is a flavorful and hearty dish, perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 320 kcal

Equipment

  • Oven
  • Soup pot

Ingredients
  

For the roasted garlic

  • 3 heads garlic top ⅛ inch (3 mm) removed
  • 1 tablespoon oil

For the soup

  • 1 tablespoon oil
  • 1 onion diced
  • 3 cloves garlic chopped
  • 4 cups chicken broth or vegetable broth
  • 3 cans white beans rinsed and drained
  • 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
  • ¼ cup parmigiano reggiano grated (optional)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C). Wrap the garlic heads in foil and roast for about 30-35 minutes until soft.
  • In a soup pot, heat 1 tablespoon of oil and sauté the onion and chopped garlic until translucent. Add the broth, white beans, rosemary, and lemon juice. Bring to a boil and simmer for 10 minutes.
  • Once the roasted garlic is cool, squeeze the cloves into the soup. Stir well and season with salt and pepper to taste.
  • Serve hot, garnished with grated parmigiano reggiano if desired.

Notes

This soup can be made ahead of time and reheated. It also freezes well.
Keyword bean soup, garlic soup, Rosemary Roasted Garlic Bean Soup, soup