30 Cloves of Garlic and Bean Soup
Indulge in the rich, velvety flavors of this comforting 30 Cloves of Garlic and Bean Soup, a culinary masterpiece that transforms humble ingredients into a robust, aromatic delight. Roasting a generous 30 cloves of garlic until golden and caramelized brings out their mellow sweetness, which beautifully complements the creamy cannellini beans and hearty medley of sautéed onion, carrot, and celery. Simmered in a fragrant vegetable stock infused with fresh thyme and a hint of bay leaf, this soup is pure comfort in a bowl. Finished with a swirl of heavy cream or coconut cream, it achieves a luscious, silky texture that’s perfect for warming up on chilly evenings. Ready in just over an hour and ideal for pairing with crusty bread, this crowd-pleasing garlic bean soup is a must-try for lovers of bold, earthy flavors. Try it today and let the irresistible aroma fill your kitchen!
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Recipe Information
Ingredients
- 30 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Carrot
- 2 diced Celery stalks
- 2 cups, cooked (or 1 15-oz can, drained and rinsed) Cannellini beans
- 4 cups Vegetable stock
- 4 sprigs Fresh thyme
- 1 piece Bay leaf
- 1 cup Heavy cream or coconut cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel 30 garlic cloves and place them on a sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil, then wrap tightly to form a foil packet.
Roast the garlic in the oven for 25-30 minutes, until golden and soft. Remove from the oven and set aside.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the diced onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
Stir in the roasted garlic cloves and cooked cannellini beans. Mix to combine and let cook for 1-2 minutes.
Pour in the vegetable stock, and add the thyme sprigs and bay leaf. Bring the soup to a gentle boil, then reduce heat to low and let simmer uncovered for 25 minutes.
Remove the thyme sprigs and bay leaf from the pot.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender to blend.
Stir in the heavy cream or coconut cream. Season with salt and black pepper to taste.
Heat for an additional 2-3 minutes to combine flavors.
Serve hot with crusty bread or a side salad. Enjoy!
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 7401 mg | 322% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 35.7 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 958 mg | 74% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6047 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
