Roasted garlic white bean soup

Name: Roasted garlic white bean soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 heads garlic; 3 tbsp olive oil, divided; 1 yellow onion, cut into wedges; 2 carrots, cut into chunks; ¾ tsp salt, divided; 3 cans cannellini beans, drained and rinsed; 4 cups water; 2 vegetable bouillon cubes, check the box: most cubes make 2 cups each; ½ tsp dried rosemary; ½ tsp black pepper; 3 cups kale, stems removed, chopped; ½ lemon, juiced; ¼ cup grated parmesan (optional)

Two whole heads of garlic roasted until soft and sweet, then mashed into a creamy white bean soup with kale and lemon.

65 min total
20 min hands-on
Follow-a-recipe easy
Serves 4
About $2.13 a serving
440 calories
Good the next day
Vegetarian

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

2 heads garlic
1 yellow onion, cut into wedges
2 carrots, cut into chunks
3 cans cannellini beans, drained and rinsed
2 vegetable bouillon cubes, check the box: most cubes make 2 cups each
3 cups kale, stems removed, chopped
½ lemon, juiced
¼ cup grated parmesan (optional)

From your pantry

3 tbsp olive oil, divided
¾ tsp salt, divided
4 cups water
½ tsp dried rosemary
½ tsp black pepper

Each serving has about 440 calories, 22 g protein, 66 g carbs and 12 g fat, and costs about $2.13 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No kale? Baby spinach works.
No lemons? Limes work.
No grated parmesan? Parmesan wedge works.

Steps

Tap an underlined word for a quick explanation.

the oven to 400°F. the top ¼ inch off each head of garlic so the tips of the cloves show.
Set the garlic on a square of foil, with 1 tablespoon of the oil and wrap it up. Put the packet on a and toss the onion and carrots next to it with 1 tablespoon of oil and ½ teaspoon of the salt.
for 40 minutes, until the garlic is soft and golden and the vegetables are .
Timer: 40 min
Dolly’s tip: Squeeze a head from the bottom. When it’s done, the cloves slide out like soft butter.
Squeeze the garlic cloves into a large pot and add the onion, carrots, beans, water, bouillon cubes, rosemary, pepper and the rest of the salt. over medium heat and cook for 10 minutes.
Medium heatTimer: 10 min
Mash about half the beans and vegetables in the pot with a potato masher until the soup is thick and creamy.
Stir in the kale and simmer for 5 minutes, until tender.
Low heatTimer: 5 min
Turn off the heat, stir in the lemon juice and the last tablespoon of oil, taste for salt, and serve with parmesan.