Crock Pot Tuscan White Bean and Garlic Soup
Ingredients
-
1
lb
dry Cannellini beans
-
1
head
garlic
-
8
cups
water
-
4
leaves
sage
-
2
tsp
olive oil
-
1
tbsp
chicken Better Than Bouillon
-
to taste
kosher salt
-
to taste
white pepper
Instructions
- Combine beans, 3 cloves of garlic, water, and sage leaves in the crock pot; cover and cook on high for about 4 hours until beans are soft, without adding salt.
- Preheat the oven to 400°F.
- Place remaining garlic cloves on aluminum foil, drizzle with olive oil and sprinkle with salt, then seal tightly and roast in the oven for 25-30 minutes until soft and golden.
- Once the beans are soft, add the bouillon and mix until dissolved.
- Transfer some beans and liquid along with roasted garlic to a blender and blend until smooth, then return to the crock pot.
- Repeat blending with the remaining beans to achieve desired texture, or use an immersion blender.
- Adjust seasoning with salt and serve garnished with fresh sage and white pepper.
Nutrition Facts (estimated)
Servings
7
Calories
241
Total fat
3g
Total carbohydrates
41g
Total protein
15g
Sodium
322mg
Cholesterol
0mg
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