White Bean and Roasted Garlic Soup

Recipe by Sharon123
READY IN: 1hr 30mins




  • 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!