6 cloves of garlic unpeeled
3 Tbl olive oil
1 large onion chopped
3 carrots chopped
3 cups of chicken broth
2 19 oz cans of white beans rinsed and drained
1 bay leaf
1 teas fresh rosemary leaves chopped - I use dried
1/2 t. tarragon
1/2 t. thyme
1/2 t. pepper
Heat oven to 425 degrees. Wrap the garlic in foil and roast on the top shelf 25-30 min. Cool.
Heat oil over med. heat in saucepan. Add onion and carrot - saute 10 min until soft. Add broth, beans bay leaf, rosemary, tarragon, thyme and pepper. Heat to boiling - reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally. Break open garlic skin and squeeze the soft center into the soup, Simmer uncovered 15 minutes, stirring occasionally.
Remove and discard bay leaf. Puree the mixture in a blender in several batches. Return to saucepan and reheat. Serve and enjoy!
You can adjust the seasoning to your taste and add more broth if you like a thinner soup.
While I have your attention, feel free to sign up for my periodic newsletter to the right - I always include a recipe in each one.