Description
A comforting bowl of soup made with creamy white beans, roasted garlic, and fresh rosemary, perfect for cozy evenings.
Ingredients
Scale
- 2 cups cooked white beans (cannellini or great northern)
- 1 head of garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with a little olive oil. Wrap it in aluminum foil and roast in the oven for about 30-40 minutes or until soft.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery stalks. Sauté until the vegetables are soft, about 5-7 minutes.
- Squeeze the roasted garlic cloves into the pot, letting them mingle with the soft vegetables. Stir to combine, creating a rich, aromatic base for your soup.
- Add the cooked white beans, broth, and fresh rosemary to the pot. Bring to a simmer and cook for 15-20 minutes, allowing all those wonderful flavors to blend beautifully.
- Season with salt, pepper, and a pinch of red pepper flakes if desired for some added heat.
- Serve hot, garnished with additional rosemary if desired. Enjoy the warmth and comfort as it fills your bowl and your heart!
Notes
Pairs wonderfully with crusty artisan bread or a simple side salad. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg