Description
A hearty and flavorful soup featuring the earthy combination of rosemary and roasted garlic with creamy cannellini beans. This vegan and gluten-free dish is perfect for a cozy meal on a chilly day.
Ingredients
Scale
Olive Oil:
- 2 tablespoons
Roasted Garlic:
- 1 head
Yellow Onion, diced:
- 1 small
Celery Stalks, diced:
- 2
Cannellini Beans, drained and rinsed:
- 2 cans (15 ounces each)
Vegetable Broth:
- 4 cups
Fresh Rosemary, finely chopped:
- 1 teaspoon
Thyme:
- 1/4 teaspoon
Salt and Black Pepper:
- To taste
Lemon Juice:
- 1 tablespoon
Optional Toppings:
- Extra olive oil, cracked black pepper, chopped parsley
Instructions
- Preheat the oven: to 400°F. Slice the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30–35 minutes until golden and soft. Let cool slightly, then squeeze out the roasted garlic.
- In a large pot: heat the remaining olive oil, sauté onion and celery until soft. Add rosemary, thyme, and roasted garlic. Stir in beans and broth. Simmer for 15 minutes.
- Blend the soup: until smooth. Season with salt, pepper, and lemon juice.
- Serve: hot, drizzled with olive oil and optional toppings.
Notes
- For a chunkier texture, blend only half the soup and stir in the rest.
- This soup pairs well with crusty bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
