Roasted Garlic and Rosemary White Bean Soup

INGREDIENTS:

• 3 heads garlic, tops trimmed
• 1 tablespoon oil (for roasting)
• 1 tablespoon oil (for soup)
• 1 onion, diced
• 3 cloves garlic, chopped
• 4 cups chicken or vegetable broth
• 3 (14.5 oz) cans white beans, rinsed and drained
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste

INSTRUCTIONS:

Roast Garlic: Preheat oven to 350°F (180°C). Drizzle 1 tablespoon oil over garlic heads, wrap in foil, and roast 60–90 minutes until golden and tender.

Cook Onion and Garlic: Heat 1 tablespoon oil in a saucepan over medium heat. Cook diced onion 5–7 minutes until tender. Add chopped garlic and sauté 1 minute.

Combine Ingredients: Add broth, white beans, and rosemary. Bring to a boil, then simmer 5 minutes.

Add Roasted Garlic: Squeeze soft roasted garlic cloves into the soup.

Blend: Puree soup until smooth using a blender or immersion blender.

Finish Soup: Stir in Parmesan and lemon juice. Season with salt and pepper.

Serve: Enjoy warm.