Creamy White Bean and Garlic Soup

Instructions

1. 1

   Preheat oven to 400°F. Cut off the top 1/4 inch of each garlic head. Place garlic heads on a small baking sheet, drizzle with 1 tbsp olive oil, and wrap loosely in foil.

2. 2

   Roast garlic for 40-50 minutes, until cloves are soft and golden. Let cool slightly, then squeeze the softened garlic cloves out of their skins into a small bowl. Mash with a fork.

   40 min

3. 3

   While garlic roasts, rinse and drain the cannellini beans. Finely chop the onion and celery.

4. 4

   Heat the remaining 3 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and sauté until softened, about 5-7 minutes.

   5 min

5. 5

   Add the rinsed cannellini beans, vegetable broth, mashed roasted garlic, fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper to the pot. Bring to a simmer.

6. 6

   Cover and simmer for 20 minutes, allowing flavors to meld.

   20 min

7. 7

   Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Return the blended soup to the pot.

8. 8

   Stir in the heavy cream. Heat gently, but do not boil. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper, or to taste.

Perfect With