Roasted Garlic White Bean & Potato Soup
Roasted Garlic White Bean and Potato Soup
SERVES 6-8
Ingredients:
2 garlic bulbs
3-4 tbsp extra virgin olive oil
1 yellow onion, diced
3 medium red potatoes, diced
3 (14 ounce) cans of great northern beans, drained and rinsed
1–2 teaspoons himalayan salt (depending how salty you like your soup)
1 tsp dried parsley
1 tsp dried thyme
1 tsp black pepper
1/8 tsp cayenne pepper
32 ounces chicken bone broth
1/4 cup avocado oil
10 fresh sage leaves
4–6 slices of prosciutto
Instructions:
Preheat oven to 400 degrees F. Peel off the excess layers of the garlic bulb. Cut about 1/4 inch from the top of the garlic bulb, exposing the garlic cloves inside. Place garlic bulb in a muffin tin, cut side up. Drizzle 1 tablespoon of olive oil on top of each and sprinkle with salt. Cover the bulb with aluminum foil. Place in the oven to bake for 30-40 minutes, until the cloves are soft and golden brown.
Once the garlic bulbs are done cooking, place a large pot over medium heat. Add 2 tablespoons of olive oil along with the yellow onion and diced potato and a sprinkle of salt. Cook for 1—15 minutes, until potatoes are tender. Add beans along with the salt, parsley, thyme, black pepper, and cayenne. Cook for about 3 minutes to wake up the herbs then add the chicken bone broth. Use a fork to pull out all the caramelized garlic cloves and add them to the pot. Cover and bring to a low boil for about 8-10 minutes.
In a small pan, add avocado oil over medium-high heat. Once oil is very hot, add sage leaves and cook for less than 10 seconds. Remove and set on a paper towel, sprinkle with salt. Remove excess oil from the pan then add the prosciutto to cook for 10-20 seconds per side. Remove and set aside.
Lastly, use an immersion blender to blend the soup until smooth. Taste to see if the salt needs any more salt or black pepper before serving. Top soup with crispy sage leaves and prosciutto, and then serve it up!