Nothing makes me happier on a cold winter day than homemade soup and fresh-baked bread. My favorite soup as of late is a recipe I developed with a few of my favorite ingredients - garlic and rosemary. This garlic white bean soup gets a deep rustic flavor with freshly - roasted garlic and an intense infusion of rosemary through a long simmering process.
You absolutely must begin with dried white beans as opposed to canned beans to get the full flavor. The extra long simmering time is what helps the garlic and rosemary to shine through in this dish. *Note: You can also make it in a slow cooker and blend with and immersion blender.
- 16oz dry white beans
- 8 cups water (reserve 2 cups to add after the beans have begun to cook down quite a bit)
- 1 large sprig fresh rosemary
- 2 cloves garlic (raw for boiling with beans)
- 2 heads roasted garlic
- 1 cup coconut milk (NOT canned) for dairy-free option (otherwise 1 C whole milk)
- ½ tsp sea salt
- ½ tsp garlic salt
- Prep beans by soaking overnight or with a quick-boil prep according to directions on bag.
- Place 2 heads garlic in foil and roast at 450 degrees F for about 40 minutes and allow to completely cool.
- Bring beans, 6 cups water, the raw garlic, rosemary, and spices to a boil then reduce heat to medium low and slow simmer for at least 2 hours, stirring occasionally.
- Add in 2 cups water and continue to simmer. Adjust salt to taste.
- Remove the twig part of the rosemary sprigs.
- Stir in the cream or milk and transfer to a blender if you don't have an immersion blender.
- Peel the roasted garlic and add to the soup. Blend on hi until smooth. Serve it up with fresh crusty bread and enjoy!
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