Ingredients
Scale
- 3 heads garlic
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 cups chicken broth or vegetable broth
- 3 cans (410 g each) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped
- 1/4 cup grated parmesan (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F). Drizzle oil over the garlic heads, wrap in aluminum foil, and roast for 60-90 minutes until golden.
- In a large saucepan over medium heat, sauté the diced onion in oil until softened (5-7 minutes).
- Stir in chopped garlic and cook until fragrant (about 1 minute).
- Add chicken broth, rinsed white beans, and rosemary; bring to boil then simmer for 5 minutes.
- Squeeze roasted garlic into the soup mixture and stir well.
- Blend the soup until smooth using a countertop or immersion blender.
- If desired, stir in grated parmesan and lemon juice; season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Baking/Sautéing/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg