Roasted Garlic and White Bean Soup
A warm and comforting soup featuring creamy white beans, sweet roasted garlic, and fresh herbs, perfect for chilly days or as a family dinner.
Ingredients
Main Ingredients
- 1 head head of garlic Fresh garlic
- 2 cups cooked white beans Can use canned or home-cooked
- 4 cups vegetable broth Vegetable broth for vegetarian option
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 tablespoons olive oil For sautéing
- 1 teaspoon dried rosemary Adjust according to taste
- to taste Salt and pepper
- Fresh for garnish rosemary Use for presentation and flavor
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté until softened.
- Squeeze the roasted garlic out of its skin into the pot. Add white beans, vegetable broth, and dried rosemary. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste.
Serving
- Serve warm, garnished with fresh rosemary.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to five days. For longer storage, freeze in portioned containers for up to three months.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 35gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 480mgFiber: 8gSugar: 3g