Description
A comforting and aromatic creamy white bean soup made with roasted garlic and fresh herbs.
Ingredients
Scale
- 1 head garlic (roasted)
- 2 tablespoons olive oil (extra virgin)
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cups vegetable broth (low-sodium)
- 2 cans white beans (drained and rinsed)
- 2 sprigs rosemary (fresh, stems removed)
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until it’s soft and fragrant.
- In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until they soften and the flavors meld together.
- Squeeze the roasted garlic from its skins into the pot, creating a rich and aromatic base. Stir well to combine the flavors.
- Add 4 cups of low-sodium vegetable broth, 2 cans of drained and rinsed white beans, and 2 sprigs of fresh rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- After simmering, remove the rosemary sprigs. Using an immersion blender, puree the soup until it’s smooth and creamy, or blend in batches using a countertop blender.
- Stir in salt and pepper to taste, enhancing the flavors to your liking. Serve warm, and enjoy the comforting aroma!
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegan version, ensure that the broth used is vegetable-based.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg