Ingredients
Scale
- 1 bulb of garlic
- 2 Tbsp 30 mL olive oil, divided
- 1 white onion (chopped)
- 2 large celery stalks (chopped)
- 2 15- oz 425 g cans (about 3 cups) white beans, drained
- 2 cups 473 mL vegetable broth
- 1 cup 236 mL milk (or dairy-free alternative)
- ¼ tsp ground black pepper
- 3 cups fresh spinach (roughly chopped)
Instructions
- Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper in tact. Set bulb on a sheet of aluminum foil and drizzle 1 Tbsp olive oil onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (204 C), or until cloves are soft and lightly browned.
- In a large pot, heat 1 Tbsp olive oil over medium heat then add onion and celery. Cook until celery is bright green and onion is soft, about 5 minutes.
- Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.
- Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.
- Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.