Rosemary and Roasted Garlic White Bean Soup

Rosemary and Roasted Garlic White Bean Soup

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

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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.

For the soup:

2. Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth, beans, and rosemary, bring to a boil reduce the heat and simmer for 5 minutes.
5. 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.
6. Mix in the parmesan and lemon juice and season with salt and pepper to taste before enjoying!

Nutrition Facts: Calories 372, Fat 11g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 366mg, Carbs 90g (Fiber 16g, Sugars 6g), Protein 31g

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