- 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
Directions
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.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 130
- Fat:
- 1 g
- Carbs:
- 18 g
- Protein:
- 6 g
