Roasted Garlic And White Bean Lasagna Soup Recipes

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WHITE BEAN AND ROASTED GARLIC SOUP



White Bean and Roasted Garlic Soup image

Make and share this White Bean and Roasted Garlic Soup recipe from Food.com.

Provided by Sharon123

Categories     Beans

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

6 garlic cloves, unpeeled
3 tablespoons olive oil
1 large onion, 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 leaf
1 teaspoon fresh rosemary leaf, chopped
1/2 teaspoon ground black pepper
carrot, thin strips (optional)
celery leaves (optional)
salt
pepper

Steps:

  • 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!

TUSCAN WHITE BEAN AND GARLIC SOUP



Tuscan White Bean and Garlic Soup image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Steps:

  • Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
  • Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

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