I’m pretty sure we had a summer storm roll through this morning. Like complete with loud clapping thunder and lightening.
I’m so confused. Now the sun is out and it’s 60 degrees.
It’s January, right?
This is golfing weather.
This is run outside weather.
This is run outside in shorts weather.
But it’s January, right?
It’s supposed to be curl up by the fire with a
It’s supposed to be I’m late everywhere because I had to scrape the ice off my windshield weather.
It’s supposed to be soup weather.
So I made some. And I think you should too.
This soup is simple. It’s quick for such a flavorful soup. There’s no simmering or waiting for hours. The longest part is roasting the garlic. Oh yeah, about that…I’ve roasted 7 heads of garlic in 5 days. Heads, you guys. Not cloves. I’m not even kidding. It’s addictive. You’ve been warned. Once you’ve roasted the garlic, just a few more minutes and you’ve got a creamy, healthy, comforting dish. Creamy AND healthy? I wouldn’t lie to you. Pureed beans give the creaminess without using any cream at all. Crazy, right? Crazy like shorts in January.
Normally I’d tell you to wait for a really cold night to whip this up for dinner. Wait until you’re chilled to the bone and need to be warmed from the inside out. But I’m afraid that might not happen this winter, so I don’t think you should wait. I mean, it’s January and if you look at the calendar you can see February peeking out around the corner. February, the month of football finger foods and Valentine’s Day treats. So grab a spoon. Now is the time for soup…and flip flops.
Roasted Garlic and Rosemary White Bean Soup (Inspired by Oh She Glows)
2 large heads of garlic
2 tablespoons extra virgin olive oil, separated
1/2 a large onion, minced
7 cups of cooked white cannellini beans (about 5 cans or 1lb dry)
2 cups low sodium vegetable broth
1- 3inch sprig of rosemary
1/4 teaspoon white pepper
1/2 teaspoon thyme
4 cups water
Posted on January 27, 2012