White Bean Soup

Name: White Bean Soup
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; 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)

14 ingredients

4 steps

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
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; saute 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.