Equipment
Ingredients
Garlic Roast
- 2 whole garlic, tops sliced off to expose cloves
- 15 ml extra virgin olive oil
Soup Base
- 30 ml extra virgin olive oil
- 1 yellow onion, diced
- 500 g cannellini beans, canned, rinsed and drained well
- 750 ml vegetable broth, low sodium preferred
- 5 g fresh rosemary, whole sprig
- 5 g fine sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Place the cut garlic heads on a piece of aluminum foil, drizzle with 15ml of extra virgin olive oil, and wrap the foil tightly around the garlic to create a sealed packet.
Place the foil packet in the preheated oven and roast for 40 minutes. Remove from the oven and carefully open the foil to let the steam escape. Allow the garlic to cool until safe to handle.
In a Dutch oven or large pot, heat the remaining 30ml of olive oil over medium heat. Add the diced onion and saute until completely softened and translucent, about 5 to 7 minutes.
Squeeze the roasted garlic cloves out of their skins directly into the pot. Add the drained cannellini beans, vegetable broth, and the whole sprig of fresh rosemary. Bring the mixture to a gentle simmer.
Lower the heat and let the soup simmer uncovered for 15 minutes to allow the flavors to meld. Remove and discard the rosemary sprig.
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. If the soup is too thick, stir in additional water or broth 50ml at a time. Season with the fine sea salt and freshly cracked black pepper.
Ladle the hot soup into warmed bowls. Finish each bowl with a generous swirl of high-quality extra virgin olive oil and an extra crack of black pepper.
Chef's Notes
- Thoroughly rinsing the canned beans removes the starchy, sodium-heavy canning liquid, preventing the soup from taking on a dull color or metallic undertone.
- Do not rush the garlic roasting step. The cloves must become deeply caramelized and soft; this chemical transformation is what removes their raw bite and creates the sweet depth essential to the soup's flavor profile.
- The quality of your finishing oil matters greatly. A robust, grassy extra virgin olive oil applied just before serving will contrast beautifully with the rich, mellow soup.
Storage
Refrigerator: 5 days — Store in an airtight container. Soup will thicken upon cooling; add a splash of water or broth when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat until simmering, stirring frequently.
