White Bean and Roasted Garlic Soup
Description:
Indulge in the savory goodness of this delightful White Bean and Roasted Garlic Soup recipe, crafted to perfection and ready to be savored. This vegan, low-protein, and low-cholesterol soup is not only healthy but also bursting with flavors that will tantalize your taste buds. Ideal for a cozy weeknight meal, it comes together in just under 4 hours, making it a convenient option for busy schedules.
Nutritional Information (per serving):
- Calories: 363.8
- Fat Content: 12g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 0mg
- Sodium Content: 858.4mg
- Carbohydrate Content: 50g
- Fiber Content: 16.9g
- Sugar Content: 9.6g
- Protein Content: 15.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Garlic cloves |
| 3 tbsp | Olive oil |
| 1 | Onion |
| 2 | Celery stalks |
| 3 | Carrots |
| 3 cups | Water |
| 2 cans | White kidney beans |
| 1 | Bay leaf |
| 1 tbsp | Fresh rosemary leaves |
| 1/2 tsp | Ground black pepper |
| To taste | Salt and pepper |
Instructions:
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Preheat Oven: Heat your toaster oven or conventional oven to 425 degrees Fahrenheit (220 degrees Celsius).
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Roast Garlic: Wrap the garlic cloves tightly in aluminum foil and place them on the top shelf of the oven. Roast for 30 to 35 minutes or until the garlic cloves are very tender. Set them aside to cool slightly.
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Prepare Vegetables: While the garlic is roasting, in a 4-quart saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrots, and sauté for 8 to 10 minutes or until they are softened.
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Cook Soup: Add the water, white kidney beans, bay leaf, fresh rosemary leaves, and ground black pepper to the saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low. Partially cover the saucepan and simmer for 25 minutes, stirring occasionally.
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Add Roasted Garlic: Once the roasted garlic cloves are cool enough to handle, break open their skins and squeeze the softened garlic into the soup mixture.
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Simmer: Continue to simmer the soup uncovered for an additional 15 minutes, stirring occasionally.
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Remove Bay Leaf: Remove and discard the bay leaf from the soup.
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Blend Soup: In batches, transfer the soup mixture to a blender and puree until smooth.
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Reheat and Season: Return the pureed soup to the saucepan and reheat it briefly. Season with salt and pepper to taste.
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Serve: Ladle the soup into serving bowls and garnish each with carrot strips and a celery leaf if desired.
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Enjoy: Serve hot and savor the comforting flavors of this hearty White Bean and Roasted Garlic Soup.
Whether you’re seeking a nutritious meal for a busy weeknight or simply craving a flavorful vegan delight, this soup is sure to satisfy your cravings and leave you feeling nourished and satisfied. Gather your ingredients and get ready to embark on a culinary journey filled with warmth and goodness.
