Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)
Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.
Foto: Skinnytaste
Bahan-bahan
- 1 lb dry Cannellini beans (rinsed)
- 1 head garlic (peeled)
- 8 cups water
- 4 sage leaves (plus more for garnish)
- 2 tsp olive oil
- 1 tbsp chicken Better Than Bouillon (or cube (vegs us vegetable bouillon))
- kosher salt and white pepper to taste
Langkah-langkah
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Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don't add salt.
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Meanwhile, preheat the oven to 400°.
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Place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing).
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Cover garlic with olive oil and a little salt.
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Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden.
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Remove from oven and set aside until the beans are done.
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When the beans are soft, add the bouillon and mix well until dissolved, then carefully transfer some of the beans and liquid along with the roasted garlic to the blender.
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Blend until smooth and pour it back into the crock pot.
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Repeat with the remaining beans until you get the texture you desire.
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You can also use an immersion blender if you have one.
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Taste for salt and adjust as needed.
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Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few)
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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