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!
Serves:
Ingredients
- 1lbCannellini beans,dry and rinsed
- 1headgarlic,peeled
- 8cupswater
- 4sage leaves,plus more for garnish
- 2tspolive oil
- 1tbspchicken Better Than Bouillon,or cube, vegetable bouillon
- kosher salt and white pepper,to taste
Instructions
-
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!
Recipe Notes
- When blending the beans, you can also use an immersion blender if you have one.
- This recipe makes for about 7¾ cups.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
