Ingredients
Scale
Gathering these ingredients is like assembling a team of culinary superheroes. Each plays a crucial role in bringing this soup to life:
- 2 whole heads of garlic
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
If you can’t find cannellini beans, great Northern beans work just as well. And if you’re out of fresh parsley, a sprinkle of dried will do in a pinch. This recipe is all about adapting to what you have on hand.
Instructions
Let’s get cooking! Follow these steps, and you’ll have a pot of deliciousness ready in no time:
- Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with 1 tablespoon of olive oil, and wrap them in foil. Roast for 30-35 minutes until they’re soft and fragrant.
- While the garlic is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until the vegetables are tender, about 8-10 minutes.
- Squeeze the roasted garlic cloves from their skins and add them to the pot. Stir in the vegetable broth, beans, thyme, and rosemary. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency. I like mine a bit chunky, reminiscent of those rustic dinners at home.
- Season with salt, pepper, and lemon juice to taste. Stir in fresh parsley before serving.
Cooking with love means tasting as you go, adjusting flavors to suit your family’s palate. Remember, it’s about feeding your people with warmth, not perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Garlic White Bean Soup, recipe, cooking, food
