Serves: 4-6 Time to make: 40 mins (+ an overnight soak if using dry beans)
Nothing gives me cozy fall vibes quite like beans. No wonder they are the main ingredient in chilli! This bean soup is a super comforting dish, thanks to its allstar ingredients: beans (duh!), potato, fresh rosemary and a full bulb of roasted garlic. The perfect warming bowl for a chilly day!
What you need to make this dish:
3 Tbsp EVO (extra virgin olive oil)
1 small yellow or white onion, diced
1 carrot, diced
1 stalk celery, diced
1 full bulb of garlic, roasted
2-3 medium sized russet, yellow or white potatoes, chopped into 1/2 inch cubes
2 cans or 2 cups of dry white beans (cannellini or white navy)
4 cups vegetable broth
2-3 sprigs fresh rosemary, finely chopped
1/4 tsp dried thyme
1 pinch crushed red pepper (optional)
Salt & pepper to taste
What to do to make this dish:
If using dry beans, soak them in water overnight.
Set oven to 400. Chop the top (larger part) of your garlic bulb off. Place bulb on tinfoil, pour 1 tbsp of EVO and wrap the bulb in tinfoil. Roast in oven for 40 mins.
Sauté the onion, carrot and celery over medium heat for 5 mins.
Add the spices and saute another 3 mins until fragrant.
Add your beans and potatoes, stir to combine for about 1 min. Then add your veggie broth.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for about 15 minutes or until potatoes and beans are both soft.
Smash some beans and potatoes slightly against the side of your pot to thicken the soup if you like a creamier texture.
Once your garlic is done roasting, smush the garlic out of the top of the bulb (where you cut it) with tongs and let it drop into your soup. This can also be done on a cutting board. Just watch your fingers, as it will be hot!
Add a little more fresh rosemary and salt & pepper, if desired. Enjoy!
If you make this recipe, please take a photo and tag @yourbestlifewithlisa