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Loading...| 4 whole heads of garlic | |
| 1 1/2 tablespoons olive oil | |
| 1 cup chopped yellow onion | |
| 2 stalks celery , chopped | |
| 3 1/2 cups chicken stock or 3 1/2 cups broth | |
| 1 can cannellini beans or ( 15 ounce ) can white beans , drained , rinsed and drained again | |
| 1/2 teaspoon dried basil | |
| 3/4 teaspoon salt | |
| fresh ground black pepper | |
| 1 bay leaf | |
| 1/2 cup half-and-half ( I used fat free 1/2 & 1/2 ) or 1/2 cup milk ( I used fat free 1/2 & 1/2 ) | |
| freshly grated parmesan cheese , for topping | |
| chopped fresh parsley , for topping |
| 1. | Preheat the oven to 400°F (205°C). |
| 2. | Cut off the top of each garlic head, drizzle with olive oil, wrap in foil and place on a baking sheet. |
| 3. | Roast garlic in preheated oven for about 30 minutes or until cloves turn golden. |
| 4. | Heat a soup pot over medium heat, add olive oil, onions and celery. Sauté until softened. |
| 5. | Add the chicken stock, cannellini beans, basil, salt, black pepper, bay leaf and roasted garlic cloves. Bring to boil. |
| 6. | Reduce heat, and let simmer for about 30 minutes. |
| 7. | Remove the bay leaf and blend the soup using a blender. Add half-and-half or milk, and heat until warmed through. |
| 8. | Serve hot, topped with freshly grated parmesan cheese and chopped fresh parsley. |
This hearty soup is perfect for cold winter nights and is easy to make.
The roasted garlic adds a unique depth of flavor.
The soup may be too garlicky for some.
It also contains dairy, which may not be suitable for everyone.
Garlic is known for its immune-boosting properties and has been shown to reduce the risk of heart disease.
The cannellini beans in this soup add a good source of protein and fiber.
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