Ingredients for 30 Cloves Of Garlic And Bean Soup
- 1 medium onion
- 1 medium carrot
- 2 celery stalks
- 30 cloves garlic
- 2 tablespoons olive oil
- 8 cups chicken broth
- 2 (15-ounce) cans cannellini beans
- 1 teaspoon dried sage
- 1 ½ teaspoons salt and ½ teaspoon coarsely ground black pepper
- crispy croutons (for garnish)
- bacon bits (for garnish)
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How to Make 30 Cloves Of Garlic And Bean Soup
- Sauté 1 medium onion, chopped, 1 medium carrot, chopped, and 2 celery stalks, chopped, in 2 tablespoons of olive oil in a large soup pot over medium heat for about 10 minutes, until softened.
- Add 30 cloves garlic, minced, and cook for another 2 minutes, until fragrant.
- Pour in 8 cups of vegetable or chicken broth, 2 (15-ounce) cans of your favorite beans (drained and rinsed – cannellini, great northern, or kidney beans work well), and 1 teaspoon of dried sage.
- Bring to a simmer, then reduce heat and cook for 1 hour, partially covered.
- Season with 1 ½ teaspoons of salt and ½ teaspoon of coarsely ground black pepper to taste.
- Carefully puree the soup using an immersion blender until smooth (or in batches using a regular blender).
- Serve hot, garnished with crispy croutons and/or bacon bits.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
24g
Fat
7g
Carbs
9g
