Mediterranean Bean Soup with Roasted Garlic
Prep Time
Serves
Cooking Mode
1 head garlic
2 tsp olive oil
1 onion, chopped
1 cup white wine
1 carton reduced sodium chicken broth
1 can six bean blend, drained and rinsed
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 head garlic
2 tsp olive oil
1 onion, chopped
1 cup white wine
1 carton reduced sodium chicken broth
1 can six bean blend, drained and rinsed
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
Directions
1Preheat 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.
2Meanwhile, 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.
3Squeeze 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.
Tips
1
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.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
