Introduction
Welcome to another delightful and hearty recipe that will surely become a staple in your kitchen – Rosemary and Roasted Garlic White Bean Soup. This soup is perfect for those cozy evenings when you crave something comforting yet sophisticated. Packed with the rich, savory flavors of roasted garlic and fresh rosemary, this soup is both nutritious and delicious. Whether you’re a seasoned cook or a beginner looking to impress, this recipe is for you. Let’s dive into the details and get cooking!
Why You’ll Love This Recipe
This Rosemary and Roasted Garlic White Bean Soup is a versatile and easy-to-make dish that fits perfectly into various dietary preferences. It’s naturally gluten-free, can be made vegetarian or vegan, and is loaded with protein and fiber from the white beans. The roasted garlic adds a depth of flavor that is simply irresistible, and the rosemary infuses the soup with a delightful herbal note. It’s a great recipe for meal prep, as it stores well and tastes even better the next day.
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
- Preheat your oven to 350°F (180°C).
- Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil, and roast 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!
Kitchen Equipment Needed
- Oven
- Aluminum foil
- Large saucepan
- Blender/food processor or stick blender
- Knife and cutting board
- Measuring spoons and cups
Tips and Shortcuts
- Roasted Garlic: You can roast the garlic ahead of time and store it in the refrigerator for up to a week. This will save you an hour when you’re ready to make the soup.
- Quick Version: If you’re in a hurry, use pre-minced garlic and garlic powder to mimic the roasted garlic flavor. It won’t be as rich, but it’s a good shortcut.
- Beans: If you prefer dried beans, cook them in advance and use about 4 1/2 cups of cooked beans in place of the canned ones.
- Herbs: If you don’t have fresh rosemary, dried rosemary works just fine. You can also experiment with other herbs like thyme or sage for a different flavor profile.
Variations
- Vegan Option: Simply omit the parmesan cheese or use a vegan cheese substitute.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
- Creamy Version: Stir in a splash of heavy cream or coconut milk for an extra creamy texture.
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. This soup also freezes well; simply place it in a freezer-safe container and freeze for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Food and Drink Pairings
This soup pairs beautifully with a crisp green salad and a slice of crusty bread. For a heartier meal, serve it alongside a grilled cheese sandwich or a panini. As for drinks, a light white wine like Pinot Grigio or a sparkling water with a splash of lemon would complement the flavors perfectly.
FAQ
Q: Can I use other types of beans? A: Yes, cannellini beans or Great Northern beans are great substitutes for white beans.
Q: How do I make the soup thicker? A: If you prefer a thicker soup, add an extra can of beans or reduce the amount of broth slightly.
Q: Can I make this soup in a slow cooker? A: Absolutely! Combine all the ingredients in the slow cooker and cook on low for 6-8 hours. Puree the soup before serving.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Rosemary and Roasted Garlic White Bean Soup
- Total Time: 1 hour 20 minutes
Description
Warm up with our Rosemary and Roasted Garlic White Bean Soup. A comforting, flavorful blend of creamy white beans, fragrant rosemary, and roasted garlic.
Ingredients
Instructions
- Prep Time: 5 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4 servings