Rosemary Garlic Bean Soup

Ingredients

Ingredients:

2 tablespoons oil

1 onion, diced

1 head of garlic for roasting

3 additional cloves garlic, chopped

4 cups chicken broth (or vegetable broth)

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

Bacon

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

Directions

1. Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil and roast in a preheated 350F 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 3 cloves of 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 parmesan and lemon juice and season with salt and pepper to taste before enjoying!
Add bacon on top

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