- Prep Time:20 minutes
- Cook Time:1 hour
- Serves:6
This wholesome and satisfying soup is perfect for the biggest appetites. Serve with a loaf of crusty bread and a salad for a complete meal. From The Kitchens of The Food Channel®.
Why try? White beans provide a multitude of health benefits, are high in fiber and offer good source of low-fat protein. Hits the spot on a cold winter’s evening.
Foodie Byte: The addition of roasted garlic is an important part and should not be left out as it provides a depth of flavor that is integral to the dish.
Nutritional Information Per Serving: Calories 311, Protein 18.6g, Carbohydrate 29.4g (Dietary Fiber 8.0g), Sugar 4.3g, Fat 14.1g, (Saturated Fat 4.4g), Cholesterol 40.8mg, Sodium 753.5mg.
% Daily Value: Calcium 20%, Iron 20%, Vitamin A 150%, Vitamin C 50%.
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Ingredients
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2 heads garlic
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1 tablespoon olive oil
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1/4 pound chopped bacon
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1/2 cup chopped carrot
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2 cups chopped red onion
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4 cloves garlic, minced
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1 cup chopped celery
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1 teaspoon dried rosemary
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1/4 teaspoon crushed red pepper flakes
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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2 (16-oz.) cans white beans
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6 cups low-sodium chicken broth
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1 (12-oz.) package fresh spinach
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1 cup diced tomatoes
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1/4 cup shredded Parmesan cheese
Preparation
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1
Break apart garlic into cloves, peel, and toss in olive oil. Place in oven-proof baking dish and cover with foil. Roast in preheated 350˚F oven for 30 to 40 minutes, or until tender. Remove from oven, place garlic in bowl and mash with fork to puree, reserve.
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2
In large soup pot cook bacon over medium-low heat until fat is rendered and bacon is crisp. Add carrots, onion, garlic, celery, rosemary, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender.
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3
Add roasted garlic puree, white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 2 cups soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach and chopped tomatoes.
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4
To serve, ladle soup into bowls and garnish evely with Parmesan cheese.
Additional Info
Vegetarian option: Omit the bacon and replace with 2 tablespoons of olive oil, and replace the chicken broth with a vegetable broth or water.
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From The Kitchens of The Food Channel
