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Hearty & Healthy Rosemary Roasted Garlic Bean Soup

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This Rosemary Roasted Garlic Bean Soup is a comforting bowl of goodness, featuring roasted garlic and fresh rosemary that create a symphony of flavors. Perfect for cozy dinners or as an impressive starter, it’s nourishing and packed with plant-based protein and fiber.

Ingredients

Scale
  • 2 heads of garlic
  • 1 teaspoon olive oil (for roasting garlic)
  • 2 tablespoons olive oil (for sautéing)
  • 1 chopped yellow onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 2–3 sprigs of fresh rosemary
  • 1 teaspoon dried oregano
  • a pinch of red pepper flakes (optional)
  • 6 cups vegetable broth (or chicken/beef broth)
  • 2 (15-ounce) cans of cannellini beans (or other preferred white beans), thoroughly rinsed and drained
  • 1 bay leaf
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • extra virgin olive oil (for drizzling before serving)
  • fresh chopped parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Take two heads of garlic and slice about a quarter inch off the top to expose the cloves. Place each head on a small piece of aluminum foil.
  3. Drizzle about 1 teaspoon of olive oil over each garlic head, ensuring it seeps into the cloves. Wrap the foil loosely around the garlic to create a small packet.
  4. Roast in the preheated oven for 30-40 minutes, or until the cloves are golden brown, very soft, and fragrant. They should feel incredibly tender when gently squeezed.
  5. Remove from the oven and let cool slightly. Once cool enough to handle, squeeze the softened garlic cloves out of their skins into a small bowl. Mash them gently with a fork to form a rough paste. Set aside.
  6. While the garlic is roasting or after it’s done, heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  7. Add 1 chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  8. Add 2-3 sprigs of fresh rosemary, 1 teaspoon of dried oregano, and a pinch of red pepper flakes (if using) to the pot. Stir and cook for another 1-2 minutes until the herbs are fragrant.
  9. Stir the mashed roasted garlic paste into the sautéed vegetables and herbs. Cook for just 1 minute more.
  10. Pour in 6 cups of vegetable, chicken, or beef broth.
  11. Add two (15-ounce) cans of cannellini beans, thoroughly rinsed and drained.
  12. Drop in 1 bay leaf.
  13. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes.
  14. For a wonderfully creamy texture, carefully remove about 2 cups of the soup from the pot. Blend this portion using an immersion blender or a regular blender until smooth.
  15. Return the blended portion to the pot and stir well.
  16. Remove and discard the rosemary sprigs and bay leaf.
  17. Taste the soup and season generously with salt and freshly ground black pepper.
  18. Ladle the hot soup into bowls. Drizzle each serving with a little more extra virgin olive oil and a sprinkle of fresh chopped parsley. Serve immediately with some crusty bread.

Nutrition

Keywords: Embrace the roasted garlic for the best flavor. Fresh rosemary is preferred for its vibrant flavor. Adjust seasoning to taste, and consider adding cooked, shredded beef or fresh greens for a heartier meal.

Find it online: https://crumella.com/rosemary-roasted-garlic-bean-soup-hearty-healthy/