Creamy Roasted Garlic and Parmesan White Bean Soup
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 large head garlic
  • 2 TBS olive oil, plus a splash for the roasted garlic
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 oz parmesan cheese block with rind, divided
  • 1 bay leaf
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flake
  • 2 15-oz can white beans, such as great northern or cannellini beans, drained and rinsed
  • 3 cups vegetable broth
  • 3 TBS half and half
  • 1 TBS fresh lemon juice
Instructions
  1. Cut the top ½ inch off the top of the garlic head. Place it on a small sheet of foil, drizzle with olive oil and wrap it up tight. Roast it in the oven at 400 F for 30-40 minutes or until golden brown and soft. Let it cool 15 minutes before handling.
  2. Meanwhile, saute onion and celery over low heat in olive oil until soft and translucent, about 10-15 minutes.
  3. Meanwhile, grate about 3 oz parmesan off the block, leaving the rind intact. Reserve the shredded parmesan cheese and the rind.
  4. Add the bay leaf, Italian seasoning, red pepper flake, white beans, parmesan rind and broth to the pot with the onion mixture. Bring to a boil and simmer for 20 minutes.
  5. Unwrap the foil from the garlic and squeeze the cloves out of the head.
  6. Remove the bay leaf and parmesan rind from the soup. Transfer approximately one cup of soup to bowl or cup with the roasted garlic cloves and use an immersion blender to blend until smooth. Add the cup of soup, half-and-half and lemon juice and blend in the pot until your reach your desired consistency. I like mine about half blended.
  7. Serve topped with the reserved shredded parmesan cheese.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-roasted-garlic-and-parmesan-white-bean-soup/