White Bean Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Roasted garlic adds a robust flavor to this nourishing bean soup. If you're not a fan of kale, try Swiss chard.

Ingredients:

1 whole garlic head

4 teaspoons olive oil, divided

1 cup finely chopped onion

3/4 teaspoon sea salt

1/2 cup finely chopped carrot

1/2 cup finely chopped peeled potato

1/4 cup finely chopped celery

1 tablespoon chopped fresh rosemary

2 tablespoons tomato paste

6 cups vegetable stock

1 (16-ounce) can cannellini beans or other white beans, drained

4 cups chopped fresh kale

2 tablespoons fresh lemon juice

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley (optional)

Directions:

1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
4. Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.

By RecipeOfHealth.com