Rosemary and Roasted Garlic White Bean Soup
Cook roasted garlic first:
3 heads garlic, top 1/8 inch removed
1 tablespoon oil
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.
For the soup:
1 tablespoon oil
1 onion, diced
3 cloves garlic, chopped
4 cups chicken broth (or vegetable broth)
3 (14.5 ounce) cans white beans, rinsed and drained
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
Instructions:
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