Roasted Garlic and White Bean Soup

Don’t let the surprisingly short ingredient/instruction list of this Roasted Garlic and White Bean Soup fool you. The ease of this recipe truly belies it’s flavor, and it is anything but boring. So many hearty fall soups can seem too heavy, but this is both light and comforting on cold days. Spruce it up by adding in some greens, serve it with some crusty bread for dipping, or eat it on it’s own. Any way you make it, I am sure you will love it as much as we do.

Roasted Garlic and White Bean Soup

 

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Serves: 4 servings

Ingredients

• Olive oil
• 1 small head garlic, roasted (click here for instructions)
• 4 sage leaves, chopped
• 1 quart chicken broth
• 2 (14 ounce) cans white beans, rinsed well
• Salt and pepper to taste
• Fresh grated Parmesan (optional)

Instructions

1. In a medium saucepan, add enough olive oil to barely coat the bottom of the pan and heat over a medium high heat. Add garlic and sage, and cook, stirring, until just fragrant, about 1 min.
2. Add chicken broth to pot and bring to a simmer. Add in about ⅓ to ⅔ beans (depending on how thick you want your soup/how many of the beans you want to leave whole). Remove from heat and puree soup with an immersion blender (or in a blender--just let it cool slightly if you are doing this) until well combined. Return to heat. Add remaining beans and heat until warm. Season with salt and pepper to taste. Serve with freshly grated parmesan, if desired.

Notes

For the freezer: let finished soup cool, then freeze in gallon freezer bags. Defrost in refrigerator, then heat on the stove and serve.

Source: Adapted from http://www.skinnytaste.com/2012/12/tuscan-white-bean-and-roasted-garlic.html

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