How To Make Tuscan White Bean and Roasted Garlic Soup
Enjoy a creamy and scrumptious Tuscan white bean soup with roasted garlic and sage leaves, slow-cooked to perfection. Make this with your handy Crockpot!
Place beans, 3 cloves of the garlic, water, and a few sage leaves in the Crockpot.
Cover and set to High for 4 hours, or until beans are soft. Don’t add salt.
Meanwhile, preheat the oven to 400 degrees F.
Place remaining garlic cloves in the center of a 7×7-inch square of aluminum foil. Cover garlic with olive oil and a little salt.
Seal aluminum tightly and place in the oven for 25 to 30 minutes, until garlic is soft and golden.
Remove from oven and set aside until the beans are done.
When the beans are soft, add the bouillon, and mix well until dissolved, then carefully transfer some of the beans and liquid along with the roasted garlic to the blender.
Blend until smooth and pour it back into the Crockpot. Repeat with the remaining beans until you get the texture you desire.
Taste for salt and adjust as needed.
Serve with fresh sage and white pepper on top, and if desired, some whole roasted garlic cloves on top. Enjoy!
- When blending the beans, you can also use an immersion blender if you have one.
- This recipe makes for about 7¾ cups.
- Calories: 239.74kcal
- Fat: 1.95g
- Saturated Fat: 0.37g
- Monounsaturated Fat: 1.00g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 41.76g
- Fiber: 10.23g
- Sugar: 1.45g
- Protein: 15.68g
- Sodium: 806.47mg
- Calcium: 186.63mg
- Potassium: 1199.23mg
- Iron: 7.06mg
- Vitamin A: 1.69µg
- Vitamin C: 2.41mg
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