Roasted garlic-bean soup

Roasted garlic is good in everything savory. So it's not surprising it gave a fantastic flavor to this soup. This was part of our eat down before moving to a new apartment, and my husband named it pizza soup for it's oregano, ham, cheese, garlic flavor.

BTW, we are moving this weekend. Up in the Northeast. There is a snowstorm outside...and the snow won't be gone by Saturday. And to add to the fun, the UHaul guys told us that their vans have no snow tires.

But I will have a brand new, sunny kitchen to test!

Ingredients
12 cloves of garlic
1 tbsp olive oil
1 tbsp water

3 cans of white beans
1 large yellow onion
1 tbsp butter
2 bouillon cubes
1 cups water
1 bay leaf
0.25 tsp nutmeg
1 tsp black pepper
1 tsp dried oregano
1 bay leaf
salt
0.25 cup milk

optional:
2-3 slices of ham
4 oz cheddar cheese

Preparation
Add the peeled garlic cloves with the olive oil and water to a piece of aluminum foil and wrap tightly. Bake in a 350F preheated oven for 30 minutes.

Meanwhile chop the onion and saute in the butter until soft. Add the spices and saute for a few minutes.

Drain the beans and add one can of beans to the pot. Add the chopped roasted garlic and mash. Pour in the water and add the Bouillon cubes. At this point you way want to go over it with a handheld blender until smooth.

Add in the rest of the beans and simmer for 2 hours. Mix in the milk.

Serve with a slice of crusty bread and add thin-sliced ham and grated cheese to garnish.

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