Creamy White Bean Soup
Serves: Serves 4
  • 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)
  • ΒΌ tsp ground black pepper
  • 3 cups fresh spinach, roughly chopped
  1. 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.
  2. 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.
  3. Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.
  4. 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.
  5. Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.
Recipe by Honest Cooking at