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Nutrition Facts
Serving Size 1 (621g) Recipe makes 4 servings
Calories 358
Calories from Fat 107		(30%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 856mg		35%
Potassium 939mg		26%
Total Carbohydrate 50.3g		16%
	Dietary Fiber 14.1g	56%
	Sugars 9.4g
Protein 15.4g		30%
detailed view... how is this calculated?

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White Bean and Roasted Garlic Soup

Recipe #76175 | 1½ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Nov 11, 2003

Roasted garlic adds a mellow smokiness to this hearty pureed soup. From Country Living magazine.

SERVES 4 (change servings and units)

Ingredients

6 garlic cloves, unpeeled
3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped (reserve leaves for garnish, if desired)
3 large carrots, chopped
3 cups water
2 (19 ounce) cans white kidney beans, drained and rinsed (cannellini)
1 bay leaf
1 teaspoon fresh rosemary leaf, chopped
1/2 teaspoon ground black pepper
carrot, thin strips (optional)
celery leaves (optional)
salt
pepper

Directions

1
Heat toaster oven or oven to 425 degrees Fahrenheit.
2
Tightly wrap garlic cloves in aluminum foil.
3
Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
4
Set aside until cool enough to handle.
5
Meanwhile, in 4-quart saucepan, heat oil over medium heat.
6
Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
7
Add water, beans, bay leaf, rosemary, and pepper.
8
Heat to boiling over high heat.
9
Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
10
Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
11
Simmer uncovered 15 minutes, stirring occasionally.
12
Remove and discard bay leaf.
13
In blender, puree soup mixture in several batches.
14
Return puree to saucepan and reheat briefly.
15
Salt and pepper to taste.
16
To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
17
Enjoy!

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Featured Reviews for This Recipe

From: saylaveev

On Nov 5, 2006

This was a pretty easy soup to do. I added about 1/3 - 1/2 package of regular bacon fried and sliced up. Next time we'll add the whole package to get more bacon taste. We also added a fair bit of salt, more than I thought would be needed. My DH even said he would eat this again. I added about 1 and a half cups of chopped up carrots, I didn't have 3, just baby carrots. It tasted just fine that way. I also didn't add a full onion, just a half. Being that this was so simple and cost effective to make, it will definately enter our regular meals. It would even freeze very well.

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From: CountryLady

On Jan 10, 2004

A tasty, thick & hearty soup for a cold winter night! I had only 2 large carrots - otherwise, I followed the recipe verbatim. Next time, I'll season with salt at step 6. Thanx Sharon!

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From: Hot Pepper

On Feb 5, 2009

This soup is fantastic! I served it as a gravy over mashed potatoes. My DH asked me "how did you do this?". It was a hit. I added a couple of extra roasted garlic cloves (I love garlic). Thanks for the recipe!

1 person found this review helpful

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From: newspapergal

On Dec 29, 2006

I loved this. I keep Roasted Garlic Paste in the freezer (it thaws in minutes), and that made this recipe come together so quickly. I used my immersion blender instead of taking the soup out of the pot, so it was a bit chunkier than your photo, but still very lovely. I also found that I needed to add salt at serving, despite putting two good pinches of kosher salt while it was cooking. This is hearty & healthy and one I will make again!

1 person found this review helpful

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