Ingredients
Scale
- 2 whole heads garlic
- 2 cans white beans, rinsed and drained
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 bunch fresh kale, chopped
Instructions
- Step 1: Roast Garlic – Preheat oven to 400°F, slice the top off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 45 minutes until tender and caramelized.
- Step 2: Sauté Base – Squeeze the roasted garlic cloves out of their skins into a large pot over medium heat and mash lightly with a fork.
- Step 3: Simmer Soup – Add the white beans and vegetable broth to the pot, bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Step 4: Blend – Use an immersion blender to puree a portion of the soup until creamy while leaving some beans intact for texture.
- Step 5: Add Greens – Stir in the chopped kale and cook for another 3-5 minutes until wilted and tender, then season to taste and serve warm.
Notes
For an even richer flavor, garnish with a drizzle of high-quality extra virgin olive oil and crusty bread.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: roasted garlic, white bean soup, anti-inflammatory, easy dinner, comfort food