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
A smooth and creamy white bean soup seasoned with rosemary, roasted garlic and parmesan!
ingredients
- 3 heads garlic, top 1/8 inch removed
- 1 tablespoon oil
- 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
For the roasted garlic:
For the soup:
directions
- 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.
- Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth, beans, and rosemary, bring to a boil reduce the heat and simmer for 5 minutes.
- 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.
- Mix in the parmesan and lemon juice and season with salt and pepper to taste before enjoying!
For the roasted garlic:
For the soup:
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!
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Sounds like a delicious soup. Can’t go wrong with roasted garlic.
XX Angelica
https://eraenvogue.com
Your soups are always the best. I can’t wait to try this one!
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
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.
Looks amazing! Would this freeze well?
This soup does freeze well. Enjoy!
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!
Cauliflower is an amazing addition!
Looks delish. Might have to try this for Friendsgiving.
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😅
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!
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!!