Best 2 White Bean And Roasted Garlic Soup Recipes

In the realm of culinary delights, few dishes can rival the heartwarming charm of white bean and roasted garlic soup. This classic comfort food, often associated with rustic Italian cuisine, has captured the hearts and appetites of food lovers worldwide. Its creamy texture, infused with the subtle sweetness of roasted garlic and the earthy flavor of tender white beans, creates a symphony of flavors that is both comforting and irresistibly delicious. Whether you're craving a cozy meal on a chilly evening or seeking a healthy and satisfying lunch option, this versatile soup promises to tantalize your taste buds and leave you feeling utterly content.

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WHITE BEAN AND ROASTED GARLIC SOUP

White Bean and Roasted Garlic Soup image

Make and share this White Bean and Roasted Garlic Soup recipe from Food.com.

Provided by Sharon123

Categories Beans

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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

TUSCAN WHITE BEAN AND ROASTED GARLIC SOUP (CROCK POT RECIPE) RECIPE - (4.3/5)

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe) Recipe - (4.3/5) image

Provided by á-9604

Number Of Ingredients 7

Ingredients

1 lb dry Cannellini beans, rinsed
1 head garlic, peeled
8 cups water
4 sage leaves, plus more for garnish
2 tsp olive oil
1 tbsp chicken "Better Than Bouillon", or cube (vegs us vegetable bouillon)
kosher salt and white pepper to taste

Steps:

Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don't add salt. Meanwhile, preheat the oven to 400°. Place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil. Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done. When the beans are soft, add the bouillon and mix well until dissolved, then carefully some of the beans and liquid along with the roasted garlic to the blender. Blend until smooth and pour it back into the crock pot. Repeat with the remaining beans until you get the texture you desire. You can also use an immersion blender if you have one. Taste for salt and adjust as needed. Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few) Makes about 7 3/4 cups. **Dried beans contain a toxin called phytohaemagglutinin which is usually destroyed if boiled in water for 10 minutes. The slow cooker will not kill off this toxin unless they have been preliminarily boiled. Cannellini (white kidney beans) contain some of the highest levels of this toxin.

Tips:

For a smoother soup, blend until completely smooth. For a chunkier soup, blend until desired consistency is reached.
If you don't have roasted garlic on hand, you can roast your own by wrapping a whole head of garlic in foil and baking at 400°F for 45 minutes, or until the cloves are soft and caramelized.
You can use any type of white beans for this soup. Great Northern beans, navy beans, and cannellini beans are all good choices.
If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a large pot of water. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans before using.
To make the soup ahead of time, cook the soup according to the recipe and let cool completely. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat over medium heat until warmed through.

Conclusion:

This white bean and roasted garlic soup is a delicious and easy-to-make recipe that is perfect for a cold night. The creamy texture of the beans and the rich flavor of the roasted garlic make this soup a comforting and satisfying meal. Serve it with a crusty bread or a side salad for a complete meal.

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