Ingredients
Scale
- 3 heads garlic, top 1/8 inch (3 mm) removed
- 1 tablespoon (15 ml) oil, plus more for roasting
- 1 onion, diced
- 3 cloves garlic, chopped (not to be confused with the roasted heads)
- 4 cups (950 ml) chicken broth or vegetable broth
- 3 cans (each 410 g) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup (25 g) Parmigiano Reggiano, grated (optional)
- 1 tablespoon (15 ml) lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C (350°F). Drizzle olive oil over the exposed tops of the garlic heads and wrap them tightly in aluminum foil. Roast until golden brown and tender, about 60 to 90 minutes.
- While the garlic roasts, heat a tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook until softened, around 5 to 7 minutes.
- Add the chopped garlic to the pan and sauté for about one minute, stirring frequently, until fragrant.
- Pour in the broth, followed by the rinsed white beans and chopped rosemary. Bring the mixture to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
- Squeeze the roasted garlic cloves from their skins directly into the soup, mixing until well incorporated.
- Blend the soup using either a countertop or immersion blender until it’s completely smooth and creamy.
- Stir in the grated Parmesan, if using, add lemon juice, and season to taste with salt and pepper. Serve immediately.
Notes
For an extra-smooth soup, blend in batches if using a countertop blender, and taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg