Description
A creamy and flavorful bean soup infused with roasted garlic and fresh rosemary, perfect for any occasion.
Ingredients
- 1 head of garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- In a pot, heat olive oil and sauté the chopped onion and fresh rosemary until fragrant.
- Add the drained beans, roasted garlic (squeezed out of the skins), and vegetable broth to the pot.
- Simmer the mixture for a few minutes, then blend until smooth.
- Adjust the consistency with additional broth if necessary. Season with salt and pepper.
- Serve hot, garnished with a drizzle of olive oil and fresh rosemary.
Notes
For a creamier texture, blend the soup while warm. If it’s too thick, add more broth to thin it out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American