Imagine a chilly evening, where the comforting aroma of rosemary and roasted garlic fills your kitchen. This Creamy Tuscan White Bean Soup offers a warm embrace with its velvety texture and rich flavors. Each spoonful is a taste of cozy simplicity, making it the perfect companion for your quiet nights in or a heartfelt meal shared with loved ones. Crafted with care, this soup combines the rustic charm of rosemary with the deep, savory notes of roasted garlic, all blended smoothly with creamy white beans. Whether you’re seeking a nutritious option for dinner or a soothing treat to end your day, this soup is designed to satisfy your soul and nourish your body. Its easy preparation and wholesome ingredients ensure that anyone can recreate this comforting culinary experience in their own home.
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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
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Directions:
For the roasted garlic:
Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil, and roast in a preheated 350F/180C oven 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!
Prep Time: 5 minutes | Roasting Time: 1 hour | Cook Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 4