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:
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:
Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7
minutes.
Add the chopped 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!
Prep Time: 5 minutes | Roasting Time: 1 hour | Cook Time: 15 minutes | Total Time: 1 hour 20 minutes |
Servings: 4