Serves: 7
Total Calories: 63
Soak beans overnight in water. Drain and rinse well in colander. Place in a soup pot with water or stock. Bring to a boil, then simmer for 1–1 1/2 hours, skimming the surface from time to time.
Separate the bulb of garlic into individual cloves, keeping skin on. Toss garlic in oil and wrap loosely in aluminum foil. Roast in a 450° oven for 10–15 minutes or until cloves become soft. Cool.
Add prepared vegetables, bay leaf, thyme, and salt and pepper, to the beans. Squeeze the cloves out of their skins and mash with a fork. Stir into the soup. Simmer until vegetables are tender. Add more liquid, if too thick. Serve with unseasoned croutons.
This White Bean with Roasted Garlic Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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