White Bean And Roasted Garlic Soup Recipes

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

Steps:

• Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
• In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
• Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
• Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

WHITE BEAN AND ROASTED GARLIC SOUP

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 GARLIC SOUP

Steps:

• Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
• Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

WHITE BEANS WITH CARROTS AND ROASTED GARLIC

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
• Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
• Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
• Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

GARLIC LOVERS WHITE BEAN SOUP

Steps:

• Soaked bean adding 1 tsp Baking Soda 8 hours or overnight.
• Drain and rinse.
• Place beans, water, chicken broth powder, rosemary, thyme and bay leaf in a a slow cooker.
• Cook on High for 1 hour.
• Meanwhile, place garlic cloves in foil; roast at 350F for 30 minutes.
• Let cool and set aside.
• Add onions, carrots and celery to bean mixture, Leave on High another hour.
• Add ham cubes.
• Reduce to Low and cook app 4 hours.
• Remove about 1 cup of the soup from the pot and place in a bowl.
• Break the roasted garlic cloves into pieces with your fingers and press out the cooked garlic and stir into the bowl with the soup.
• With hand mixer or blender, carefully puree mixture until still slightly chunky. Stir it back into the pot.
• Let it cook another 1/2 hour to blend the flavours.
• Remove bay leaf.
• Stir in parlsey.
• The taste will surprise you!
• Cooking time does not include the bean soaking time.
• Tip:After reading Charmie's review start with 10 cups of water and add some more if needed.