light weight, packed with nutritional value, creamy, full and robust flavors, filling and it’s all in a soup. a delicious garlic parmesan white bean soup. a recipe that was adapted from smitten kitchen’s 44 clove garlic soup. delicious.
this recipe came about in a quest to find a light weight, creamy delicious soup. i wanted beans that would pack a lot of nutritional value, but didn’t take that long to cook: these beans only gave me half of what i was looking for.
(Dear Great Northern Beans, 5 hours of cooking time is completely unnecessary.. like really??) But, i digress.
if you do nothing else, do this one task. soak your beans two days prior. i mean soak them with all your might. if you don’t, you’ll be steaming beans for all of eternity.
i have added brown rice within this recipe because the soup was so creamy, that i just had to. not necessary, the soup is completely filling without it!
Alexanderia at 7TH AND BOURBON
Garlic Parmesan White Bean Soup
2 hrCook Time
2 hrTotal Time
3 whole bunches of garlic (26 cloves of garlic)
1 cup of Great Northern Beans (or, white beans)
2 tablespoons olive oil
2 tablespoons of butter
2 ¼ cups sliced onions
1 ½ teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 ½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese (about 2 ounces)
** chicken, if you would like to grill and add to your soup!
Preheat your oven to 350 degrees.
Peel 26 cloves of garlic and coat with two tablespoons of olive oil, salt and pepper. seal tightly in a glass dish with aluminum foil and place in the oven until the garlic becomes golden brown in color. Smitten Kitchen quotes a time of about 45 minutes. be warned, the smell will consume your kitchen.
melt butter in a skillet and sauté about 6 pieces of garlic, chopped and some onions until the onions become translucent in color. this is where i tweaked the recipe: while your onions and garlic are sautéing, place the garlic from the oven into a blender/food processor with half a cup of chicken broth.
add the remaining three cups of chicken broth and the blended roasted garlic to your saucepan with the sautéed garlic and onions and bring to a simmer. at this time, i added the pre-soaked beans and allowed to simmer for a few hours.
constantly checking the beans, i slowly added the heavy whipping cream to the saucepan and allowed the soup to thicken.