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Makes 4 servings. Recipe from seriouseats.com.
Ingredients 4 cloves garlic, unpeeled 3 tablespoons extra-virgin olive oil 1 (15-ounce) can white beans, such as cannelini 1 1/2 cups store-bought low-sodium chicken stock or vegetable stock, plus extra as needed 1 tablespoon minced fresh parsley, tarragon, or chives 1 tablespoon lemon juice Kosher salt to taste Freshly ground black pepper to taste Nutrition Calories 242 Fat 11g Cholesterol 2mg Sodium 534mg Carbs 27g Fiber 6g Protein 10g |
Directions
- In an empty medium saucepan, toast whole unpeeled garlic cloves over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Transfer garlic to a cutting board and let cool in skins until cool enough to handle, about 5 minutes.
- Once cool enough to handle, peel garlic and roughly chop. In now-empty saucepan, heat oil and chopped garlic over medium heat until edges of garlic bubble and just begin to turn golden, 3 to 5 minutes. Add beans with their liquid, along with chicken or vegetable stock. Bring to a simmer and cook over medium-low heat, stirring occasionally, until beans begin to break down, 5 to 7 minutes.
- Use a potato masher or immersion blender to mash soup until mostly smooth. (Alternatively, process soup in a traditional blender until mostly smooth, about 2 minutes, then return to saucepan.) Adjust consistency with additional stock as needed. Off heat, stir in parsley and lemon juice, and season with kosher salt and pepper to taste. Serve.
