Rosemary and Roasted Garlic White Bean Soup

This soup is creamy and garlicky (note that it includes both roasted garlic and chopped garlic). Recipe is adapted from MiaRecipes and serves 5-6.

Ingredients

• 3 heads garlic, top 1/8 inch removed

• 1 tablespoon oil

• 1 tablespoon oil

• 1 onion, diced

• 3 cloves garlic, chopped

• 4 cups vegetable broth

• 3 (14.5 ounce) cans white beans, rinsed and drained

• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

• 1 tablespoon lemon juice

• Salt and pepper to taste

Directions

1. 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.

2. Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.

3. Add the chopped garlic and cook until fragrant, about a minute.

4. Add the broth, beans, and rosemary, bring to a boil, reduce the heat, and simmer for 5 minutes.

5. 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.

6. Mix in the lemon juice and season with salt and pepper to taste before enjoying!

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