Ingredients
Scale
- 3 heads garlic
- 1 tablespoon oil
- 1 onion, diced
- 4 cups chicken broth or vegetable broth
- 3 cans white beans, rinsed and drained
- 2 teaspoons fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon lemon juice
- Optional: grated parmesan cheese
Instructions
- Preheat the oven to 180°C. Drizzle oil over garlic heads, wrap in aluminum foil, and roast for 60 to 90 minutes until golden and tender.
- In a large saucepan, heat oil over medium heat. Sauté diced onion for 5 to 7 minutes until softened.
- Add chopped garlic; cook for another minute until fragrant.
- Pour in the broth and add white beans and rosemary. Bring to a boil, then simmer gently for about 5 minutes.
- Squeeze roasted garlic into the soup; blend until smooth using an immersion blender.
- Stir in lemon juice and season with salt and pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 1g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg