Description
A comforting soup filled with the rich flavors of roasted garlic and creamy white beans, perfect for any cozy gathering.
Ingredients
Scale
- 1 bulb of garlic
- 2 cans of white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the garlic: Cut the top off the bulb, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden.
- Sauté vegetables in a large pot with remaining olive oil over medium heat for 5-7 minutes.
- Add roasted garlic and white beans, followed by vegetable broth.
- Season with rosemary, salt, and pepper, then simmer for 15-20 minutes.
- Blend the soup to desired consistency with an immersion blender.
- Taste and adjust seasoning before serving warm.
Notes
This soup tastes even better the next day. Store leftovers in the refrigerator for up to three days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg