Tuscan White Bean and Roasted Garlic Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400��F (200��C).
• STEP 2.Cut the top off a head of garlic, drizzle with olive oil, and wrap in foil. Roast for 40 minutes.
• STEP 3.In a large pot, heat olive oil and saut�� onions, carrots, and celery until softened.
• STEP 4.Add the roasted garlic, white beans, vegetable broth, thyme, rosemary, and bay leaves to the pot.
• STEP 5.Simmer for 20 minutes, then remove the bay leaves and blend the soup until smooth.
• STEP 6.Stir in lemon juice, salt, and pepper. Serve hot with a drizzle of olive oil and fresh herbs.

Cooking Tips

• To save time, you can use canned white beans instead of cooking them from scratch.
• For a creamier texture, add a splash of heavy cream or coconut milk.
• Garnish with grated Parmesan cheese for an extra flavor boost.

Storage and Serving

• Store the soup in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve with crusty bread or a side salad for a complete meal.