Rosemary and Roasted Garlic White Bean Soups

Keep The Garlic and Rosemary!

a straightforward and creamy bean that is white seasoned with rosemary, roasted garlic and parmesan! Kidney Beans make a base that is big soups and when pureed they make soups wonderful and smooth and creamy, in  a light and healthy ways!  Beans were also pantry friendly whether dry or canned and them easy to get at that I also have all of. This bean that is white is straightforward to manufacture additionally the taste blend of the roasted garlic, rosemary and parmesan is probably divine! Roasting garlic mellows it’s so effortless out it’s taste inside a magical means also! Apart from roasting the garlic this soup requires lower than half-hour to create, making for one meal that is side that is fast particularly if  you roasted the garlic the afternoon prior to! I prefer to serve this rosemary and roasted bean that is garlic is white topped with bacon!




Rosemary and Roasted Garlic Light Bean Soup

Preparation times:5 minutes time that is hour that is roasting times:15 minutes Total Time:1 hour 20 minutes portions: 4


an easy and bean that is creamy is white skilled with rosemary, roasted garlic and parmesan!




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




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 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, lemon juice and season with salt and pepper to taste before enjoying!


Option: Add a pinch of red pepper flakes along with the garlic.

Option: Use dried beans! (Soaked over night and cooked as directed on package.)

Option: Serve topped with bacon!

Tip: Roast the garlic the day before and the soup itself takes less than 20 minutes to make!

Nutrition Facts: Calories 572, Fat 11g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 366mg, Carbs 90g (Fiber 16g, Sugars 6g), Protein 31g


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Josephine J. Blow

Josephine J. Blow Call me Jose, I am... Expert in healthy food, nutrition, and fitness. Writing this page, to share knowledge about healthy life.

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