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White bean soup with roasted garlic

White bean soup with roasted garlic

(from our November, 2010 newsletter)

Featured on our fall 2010 menu, this thick soup is great on a cold November night.

1 lb white beans (navy)
1 medium yellow onion, chopped

1 lg carrot, peeled and diced
2 celery ribs, diced
1 sprig of fresh rosemary- leaves picked and minced
8 cloves of garlic peeled  (to roast: toss cloves in olive oil and roast on a baking sheet covered with foil.
In the oven, 350 degrees for 30-45 minutes, until very soft.  Let cool then chop very fine.)
3 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
2 quarts of water and/or vegetable or chicken stock, whichever combination you prefer.
2 Tbl olive oil
  1. Soften vegetables in olive oil in large stock pot.
  2. Add chopped roasted garlic and the rest of your ingredients.
  3. Bring to a boil and let simmer until beans are very tender, about 1 hour, 15 minutes.
  4. Strain out about a cup or two of beans and puree in a food processor with a little of the soup liquid.
  5. Stir back in to the rest of your soup.
  6. Check for seasoning and adjust as needed.