Roasted Garlic And White Bean Soup

This amazing soup is creamy without cream, comforting yet refined, and can be made entirely ahead of time and feels like a big in a bowl.

If that doesn't convince you to make this roasted garlic and white bean soup, I don't know what will.

When I made this for our anniversary, I got to do several things for the very first time:
* I made soup. I've made stew and chili but never soup.
* I roasted garlic. 
* I used a stem of fresh rosemary, properly.
* I made a recipe using white Cannellini beans.
* I used an immersion blender.

When it was done, I could have eaten the entire stockpot of soup by myself ... but it was our anniversary dinner and I thought that might be mean. So we shared, and we loved it.

Ingredients:
1 head fresh garlic
Olive oil
1 cup sweet onion, chopped
2 15.5oz cans cannellini beans
3 cups chicken stock
1 stem fresh rosemary
Salt and pepper to taste
Bruschetta chips for garnish

1. Prep the garlic to roast. Peel away loose papery skin from the garlic head and slice off the top ¼ inch (the pointed end) to expose the cloves, but leave them all intact.

2.  Place the garlic cut-side up in a dry stock pot. Drizzle the garlic with olive oil. Turn the heat to medium-low and let it warm up gradually.

3. Cover the pot with the lid to create a mini steam-roast. Roast for 25-35 minutes with the heat on low, checking once or twice and unsticking it from the bottom of the pan. Remove from pan and set aside to cool.

4. Leave the oil in the bottom of the pot and add the chopped onion. Add a little more olive oil if necessary. Stir until the onion is soft and clear.

5. Add the cannellini beans and the chicken stock, stirring well to combine.

6. Squeeze the roasted garlic cloves out of the head into the soup. Add salt and pepper to taste, then stir to combine completely. Top with the rosemary, being careful not to break off any pieces.

7. Simmer 15-20 minutes. Carefully remove the rosemary and any pieces that may have come off.

8. Using an immersion blender, blend the soup until completely smooth.

9. Swirl the top with a drizzle of olive oil to serve. Garnish with bruschetta chips.

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