Roasted Garlic White Bean Soup
Servings
4Serving size
about 1 1/2 cups soupThis recipe keeps well for 48 hours and makes great leftovers.
Ingredients
| 1 1/2 tsp. Olive oil |
| 1 large White or yellow onions (diced) |
| 30 clove Roasted Garlic (about 3 full heads of roasted garlic) |
| 1 tsp. Dried rosemary |
| 1 tsp. Fresh thyme |
| 1/2 cup White wine |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 3 cups No salt added vegetable stock |
| 1 ounce Parmesan cheese (grated) |
Instructions
When the oil is hot, add the diced onion and saute, stirring frequently, for about 10 minutes or until the onion is lightly caramelized. Reduce the heat if needed to prevent burning.
Add the roasted garlic and stir to combine, mashing the garlic cloves into the mixture.
Add the rosemary, thyme, white wine, salt, and pepper, stir, and reduce the heat to low.
Stir frequently for 3 minutes to allow the flavors to meld.
Add the white beans and vegetable stock, stir, and allow to simmer for 15 minutes, stirring occasionally.
Remove from heat and allow the soup to cool to near room temperature.
Place the soup in a blender, or using an immersion blender, blend until smooth.
Place the soup back in the saucepan and place over medium heat until hot.
Just before serving, grate 1/4 ounce of parmesan over each bowl. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it (or you could leave off the cheese).