Ingredients:
6 garlic cloves, unpeeled
3 tablespoons olive oil
1 large onions, chopped
2 stalks celery, chopped ( reserve leaves for garnish, if desired)
3 large carrots, chopped
3 cups water
2 (19 ounce) cans white kidney beans, drained and rinsed ( cannellini)
1 bay leaves
1 teaspoon fresh rosemary leaves, chopped
1/2 teaspoon ground black pepper
carrots, thin strips (optional)
celery leaves (optional)
salt
pepper
Directions:
Heat toaster oven or oven to 425 degrees Fahrenheit.
Tightly wrap garlic cloves in aluminum foil.
Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
Set aside until cool enough to handle.
Meanwhile, in 4-quart saucepan, heat oil over medium heat.
Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
Add water, beans, bay leaf, rosemary, and pepper.
Heat to boiling over high heat.
Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
Simmer uncovered 15 minutes, stirring occasionally.
Remove and discard bay leaf.
In blender, puree soup mixture in several batches.
Return puree to saucepan and reheat briefly.
Salt and pepper to taste.
To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
Enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 90 min.