Ingredients

The following ingredients have 4 Servings
  • 1 bulb garlic
  • 2 Tbsp olive oil (30 mL, divided)
  • 1 white onion (chopped)
  • 2 large celery stalks (chopped)
  • 2 15- oz cans white beans (425 g, about 3 cups, drained)
  • 2 cups vegetable broth (473 mL)
  • 1 cup milk (236 mL, or dairy-free alternative)
  • 1/4 tsp ground black pepper
  • 3 cups fresh spinach (roughly chopped)

Instruction

  • Roast Garlic: Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper in tact. Set bulb on a sheet of aluminum foil and drizzle 1 Tbsp olive oil onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (204 C), or until cloves are soft and lightly browned.
  • Flavor Makers: In a large pot, heat 1 Tbsp olive oil over medium heat then add onion and celery. Cook until celery is bright green and onion is soft, about 5 minutes. Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.
  • Blend: Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.
  • Serve: Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.