- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 1 head
- garlic
- 2 tsp
- olive oil
- 10 mL
- 1
- onion, chopped
- 1 cup
- white wine
- 250 mL
- 1 carton
- reduced sodium chicken broth
- 900 mL
- 1 can
- six bean blend, drained and rinsed
- 540 mL
- 2 tsp
- chopped fresh thyme
- 10 mL
- 1 tsp
- chopped fresh rosemary
- 5 mL
Method
Step 1
Preheat oven to 450°F (220°C). Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 tsp (5 mL) olive oil and wrap in foil. Roast until soft, about 25 min.
Step 2
Meanwhile, heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions and sauté until lightly golden, about 4 min. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 min.
Step 3
Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish each with remaining herbs.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 130
- Fat:
- 1 g
- Carbs:
- 18 g
- Protein:
- 6 g
