Ingredients
Scale
- 1 head garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
- to taste Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with a little olive oil. Wrap it in foil and roast for 30-35 minutes until soft and fragrant.
- While the garlic is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
- Once the garlic is roasted, squeeze the cloves into the pot with the sautéed vegetables. Stir to combine.
- Add the vegetable broth, white beans, thyme, and rosemary to the pot. Bring to a gentle boil, then reduce heat and let it simmer for about 15 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender. If you prefer a chunkier texture, blend only half.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 50