Mediterranean Bean Soup with Roasted Garlic

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 8


  • 1 head garlic
  • 2 tsp olive oil 10 mL
  • 1 onion, chopped
  • 1 cup white wine 250 mL
  • 1 carton reduced sodium chicken broth 900 mL
  • 1 can six bean blend, drained and rinsed 540 mL
  • 2 tsp chopped fresh thyme 10 mL
  • 1 tsp chopped fresh rosemary 5 mL


  • Step 1

    Preheat oven to 450°F (220°C). Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 tsp (5 mL) olive oil and wrap in foil. Roast until soft, about 25 min.

  • Step 2

    Meanwhile, heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions and sauté until lightly golden, about 4 min. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 min.

  • Step 3

    Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish each with remaining herbs.


One cup of this mixed bean blend will add 10 grams of fibre to your diet – that's a whopping 40% of your daily recommended intake.