Creamy White Bean and Garlic Soup
This comforting soup is built on a foundation of toasted garlic for deep flavour, using only a handful of ingredients. Canned white beans are simmered with stock until tender, then mashed to a creamy consistency. Finished with fresh herbs and a squeeze of lemon, it's a quick and satisfying meal perfect for a simple lunch or a light dinner. The entire process takes just 25 minutes from start to finish.
Ingredients
- 4 cloves garlic, unpeeled
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 (15-ounce) can white beans, such as cannelini
- 1 1/2 cups (260 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, plus extra as needed
- 1 tablespoon minced fresh parsley, tarragon, or chives
- 1 tablespoon (15 ml) lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
Method
- Place the whole, unpeeled garlic cloves into a dry medium saucepan. Toast them, stirring now and then, until they become fragrant and their skins start to brown, about 5 minutes. Move the cloves to a cutting board and allow them to cool in their skins until you can handle them, about 5 minutes.
- Once cooled, peel the garlic and chop it roughly. In the same saucepan, warm the oil and add the chopped garlic. Heat until the garlic edges bubble and start to turn a light gold, 3 to 5 minutes. Pour in the beans with their liquid and the stock or broth. Let it come to a simmer and cook, stirring occasionally, until the beans start to soften and break apart, 5 to 7 minutes.
- Mash the soup with a potato masher or immersion blender until it is largely smooth. You could also blend it in a traditional blender for about 2 minutes before returning it to the pan. Add more broth if you prefer a thinner texture. Remove the pan from the heat and mix in the parsley and lemon juice. Season with kosher salt and pepper according to your taste before serving.
Nutrition (per serving)
Sodium534000 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorLeah Colins
