Roasted Garlic White Bean Soup
Another bean recipe coming your way! This bean soup is SO FREAKING GOOD! And the best part is that it’s made without any cream whatsoever. I’ve been eating this soup for 4 days straight and I love it even more every time. If you haven’t been following along, I’ve been following more of a bean protocol lifestyle lately, which means I have beans at least 5 times per day. And having a soup like this on hand makes eating beans even easier and more enjoyable. Especially since it’s snowing outside and I have no interest in leaving my house until it’s at least 50 degrees out again. Being cold is so dumb. Soup is so smart.
If you’re not doing beans, not to worry, I have TONS of strictly paleo soups to choose from. My friend Jess is currently living with us while she is in between apartments and last night she made up tomato soup and grilled cheese sandwiches. Let me tell you something – having someone else cook you food that’s made with love is THE BEST! I don’t really even get that because I do most of the cooking in our house and if my husband makes anything, it’s usually on a whim. Not that he doesn’t love me, but he didn’t put his heart in soul into baking salmon. Well balls, now I just feel bad for not giving him enough credit. He’s really great…but Jess’s tomato soup and grilled cheese was better. How do I get someone to cook for me once a week with love behind it? Should I hire a professional chef who is secretly in love with me? And how do I go about finding that? I don’t exactly give off a vibe that would make a stranger fall in love with me, but maybe I could work on that.
How did we even get here?
Sadly Jess moves out on Monday so meals together are coming to a close. My sister-in-law lived with us a few times, Jess has lived with us a few times, now I’m just trying to get my brother-in-law to move to Colorado and live with us, too. We are a revolving door in this house. But having people around is so fun! I get to essentially have a husband AND a fun roommate at the same time, which means I have someone to watch The Bachelor with. It’s a real win-win. I’m not sure how we got from soup to roommates, but that’s how these posts normally go anyways. Let’s sum things up here – go make this soup. Kloveyoubye!
Roasted Garlic White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
- 2 garlic bulbs
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 (14 ounce) cans of great northern beans, drained and rinsed
- 1–2 teaspoons salt (depending how salty you like your soup)
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 32 ounces chicken bone broth
- 1/4 cup avocado oil
- 10 fresh sage leaves
- 4–6 slices of prosciutto
- Preheat oven to 400 degrees F. Peel off the excess layers of the garlic bulb. Cut about 1/4 inch from the top of the garlic bulb, exposing the garlic cloves inside. Place garlic bulb in a muffin tin, cut side up. Drizzle 1 tablespoon of olive oil on top of each and sprinkle with salt. Cover the bulb with aluminum foil. Place in the oven to bake for 30-40 minutes, until the cloves are soft and golden brown.
- Once the garlic bulbs are done cooking, place a large pot over medium heat. Add 1 tablespoon of olive oil along with the yellow onion and a sprinkle of salt. Cook for 8-10 minutes, until translucent and fragrant. Add beans along with the salt, parsley, thyme, black pepper, and cayenne. Cook for about 3 minutes to wake up the herbs then add the chicken bone broth. Use a fork to pull out all the caramelized garlic cloves and add them to the pot. Cover and bring to a low boil for about 8-10 minutes.
- In a small pan, add avocado oil over medium-high heat. Once oil is very hot, add sage leaves and cook for less than 10 seconds. Remove and set on a paper towel, sprinkle with salt. Remove excess oil from the pan then add the prosciutto to cook for 10-20 seconds per side. Remove and set aside.
- Lastly, use an immersion blender to blend the soup until smooth. Taste to see if the salt needs any more salt or black pepper before serving. Top soup with crispy sage leaves and prosciutto, and then serve it up!
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Oh, Hi! I’m Juli.
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