White Bean Soup With Caramelized Garlic Recipe
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White Bean Soup With Caramelized Garlic
1 lb dried great northern beans
1 tbsp olive oil
1 cup diced onion
1 cup diced celery with leafy tops
1 cup diced carrot
3 qt water
1 1/4 tsp salt
1 bay leaf
4 heads garlic, whole
1/4 tsp pepper
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp minced lemon rind
2 cloves garlic, minced
Sort and wash beans, and place in a medium saucepan. Cover with water 2
inches above beans, and bring to a boil; cook 2 minutes. Remove from heat,
and let stand, covered, 1 hour. Drain beans and set aside. Heat oil in a
large Dutch oven over medium-low heat until hot. Add diced onion, celery,
and carrot, and saute 1 minute. Cover, reduce heat, and cook 15 minutes.
(Do not brown.) Add beans, 3 quarts water, salt and bay leaf. Bring to a
boil; reduce heat, and simmer, uncovered, 2 1/2 hours or until beans are
tender. Discard bay leaf. Preheat oven to 350 oF. Remove outer covering
of whole garlic heads. Do not peal or separate cloves. Wrap each head in
aluminum foil. Bake at 350 oF for 1 hour; let cool 10 minutes. Separate
cloves, and squeeze garlic pulp into a bowl; discard skins. Place 1 cup
bean mixture, garlic pulp and pepper in food processor bowl, and process
until smooth. Add to remaining bean mixture in Dutch oven; stir well.
Cover and cook over low heat 10 minutes. Add parsley and remaining
ingredients; stir well. Yield: 11 (1 cup) servings. Per serving: 2 P/M.
Recipe by: Weight Watchers Magazine, December 1996
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