Tuscan White Bean and Roasted Garlic Soup

I ended up catching a cold during our adventure in Hollywood, so I decided to make this Tuscan white bean and roasted garlic soup for dinner. I didn’t feel like going to the grocery store, so I searched online for a soup recipe that called for ingredients that I already had on hand. I found this soup recipe on the Food Network. I simmered it for a couple of hours, so it was very flavorful and delicious, but you can also have it ready in 45 minutes if you don’t have the time. This easy white bean soup paired nicely with a loaded Caesar salad and some crusty bread.

Tuscan White Bean and Roasted Garlic Soup

Ingredients:

• 1 head of garlic, roasted (click here for instructions)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 shallots, diced
• ¼ tsp dried sage (more if desired)
• Sea salt and white pepper, to taste
• 2 (15-oz) cans of white beans, rinsed and drained
• 1 (15-oz) can of white cannellini beans, rinsed and drained
• 4 cups of chicken broth or (vegetable broth for vegetarian version)
• 1 bay leaf
• ½ cup of milk or heavy cream
• Parmesan, finely grated

How to Make Tuscan White Bean and Roasted Garlic Soup:

Prepare the roasted garlic.

Heat the butter and olive oil in a large Dutch oven over medium heat.

Add the shallots and cook for 3-4 minutes, stirring often, until tender. Add the sage, sea salt, and white pepper to taste.

Add the two cans of white beans.

Remove the garlic from the skins, chop it into small pieces, and add it to the beans.

Mash the beans and garlic slightly using a potato masher.

Add the cannellini beans, chicken broth, and bay leaf.

Cover with a lid and simmer for 45 minutes or up to 2 hours.

Right before serving, add the milk to the mixture and remove and discard the bay leaf.

Ladle into bowls and serve with shaved Parmesan cheese on top. Enjoy.