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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Rosemary and Roasted Garlic White Bean Soup

[heart_this] · Apr 2, 2020 · 15 Comments

Rosemary and Roasted Garlic White Bean Soup

A smooth and creamy white bean soup seasoned with rosemary, roasted garlic and parmesan!

Beans make a great base for soups and when pureed they make soups nice and smooth and creamy, in a light and healthy way! Beans are also pantry friendly whether dried or canned and I always have them on hand. This white bean soup is so easy to make and the flavour combination of the roasted garlic, rosemary and parmesan is simply divine! Roasting garlic mellows out it’s flavour in a magical way and it’s so easy! Other than roasting the garlic this soup takes less than 30 minutes to make, making for one quick meal or side, especially if you roasted the garlic the day before! I like to serve this rosemary and roasted garlic white bean soup topped with bacon!

Rosemary and Roasted Garlic White Bean Soup
Rosemary and Roasted Garlic White Bean Soup
Rosemary and Roasted Garlic White Bean Soup
Rosemary and Roasted Garlic White Bean Soup

Rosemary and Roasted Garlic White Bean Soup
Rosemary and Roasted Garlic White Bean Soup

Rosemary and Roasted Garlic White Bean Soup

Prep Time: 5 minutes Roasting time: 1 hour Cook Time: 15 minutes Total Time: 1 hour 20 minutes Servings: 4

A smooth and creamy white bean soup seasoned with rosemary, roasted garlic and parmesan!

ingredients
    For the roasted garlic:
  • 3 heads garlic, top 1/8 inch 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 (14.5 ounce) cans white beans, rinsed and drained
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)
  • 1 tablespoon lemon juice
  • salt and pepper to taste
directions
    For the roasted garlic:
  1. Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil and roast in a preheated 350F/180C oven until lightly golden brown and super tender, about 60-90 minutes.
  2. For the soup:
  3. Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
  4. Add the garlic and cook until fragrant, about a minute.
  5. Add the broth, beans, and rosemary, bring to a boil reduce the heat and simmer for 5 minutes.
  6. Squeeze the roasted garlic out of the heads into the soup and puree the soup either in a blender/food processor or with a stick blender.
  7. Mix in the parmesan and lemon juice and season with salt and pepper to taste before enjoying!
Option: Add a pinch of red pepper flakes along with the garlic.
Option: Use dried beans! (Soaked over night and cooked as directed on package.)
Option: Serve topped with bacon!
Tip: Roast the garlic the day before and the soup itself takes less than 20 minutes to make!
Nutrition Facts: Calories 372, Fat 11g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 366mg, Carbs 90g (Fiber 16g, Sugars 6g), Protein 31g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Food, Gluten-free, Recipe, Soup, Vegetarian

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Reader Interactions

Comments

  1. Angelica says

    April 2, 2020 at 11:17 am

    Sounds like a delicious soup. Can’t go wrong with roasted garlic.

    XX Angelica
    https://eraenvogue.com

    Reply
  2. sarah says

    April 2, 2020 at 3:44 pm

    Your soups are always the best. I can’t wait to try this one!

    Reply
  3. Joan Bloch says

    April 3, 2020 at 12:00 pm

    Just made this soup. It is excellent. Having it for lunch and can’t wait to pass this recipe on to others..
    Thanks you it is really fabulous. xo Joan

    Reply
  4. Michelle V. says

    April 5, 2020 at 10:09 pm

    This is my first attempt at making soup, and I loved two things about this recipe:
    1) it is delicious
    2) it is super quick and easy
    Made the recipe with vegetable broth and topped each bowl with a little smoked paprika and a bit more grated parm. Thank you. This recipe is a keeper.

    Reply
  5. Elizabeth says

    August 24, 2021 at 7:16 pm

    Looks amazing! Would this freeze well?

    Reply
    • kevin says

      August 30, 2021 at 11:37 am

      This soup does freeze well. Enjoy!

      Reply
  6. Rachel says

    November 10, 2021 at 8:23 pm

    This soup was yummy 😋 I couldn’t bear the thought of no vegetables (onions don’t count) so I threw in a bag of frozen cauliflower and skipped one cup of broth. It is so good!

    Reply
    • kevin says

      November 15, 2021 at 11:12 am

      Cauliflower is an amazing addition!

      Reply
  7. Angela says

    November 17, 2021 at 11:44 pm

    Looks delish. Might have to try this for Friendsgiving.

    Reply
  8. Lova says

    September 18, 2022 at 1:37 pm

    This looks so good! But is it 14.5 ounce of white beans in total or in each can? I live in Sweden so are trying to convert it in to grams and didn’t really understand😅

    Reply
    • kevin says

      September 19, 2022 at 8:54 am

      This recipe calls for 3 cans of cooked white beans, each of which is about 14.5 ounces. (Cans of beans commonly come in sizes from 14 to 16 ounces here, depending on brand, and any of those sizes will work!) I just took a look at amazon Sweden and saw a can of beans with 400g, and 3 cans around that size will work! Enjoy!

      Reply
      • Lova says

        September 19, 2022 at 1:28 pm

        Thank you so much! I didn’t expect an answer. I just made and ate this soup and it was the BEST soup I’ve ever eaten!! The recipe worked so well, so thank so so much!!

        Reply

Trackbacks

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    April 13, 2020 at 9:02 am

    […] (Thursday)Rosemary and Roasted Garlic White Bean SoupHomemade Rolls […]

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    January 10, 2022 at 2:51 pm

    […] made this roasted garlic, rosemary, and white bean soup yesterday. It’s perfect for cold winter […]

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  3. Weekly Meal Plans 5-9-22 says:
    May 9, 2022 at 7:01 am

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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