The original recipe is from Vegan with a Vengence p. 67
I didn't have all the ingredients on hand so here is my variation.
2 tbsp olive oil
1/2 c. onion chopped
1 tsp. salt
black pepper
4 c. broth
3 c. cooked white kidney, cannelloni beans, great northern (all the same thing)
3 bulbs of garlic
a few sprigs of fresh time
a few sprigs of fresh oregano
1. Take off as much of the garlic paper as possible while still leaving the cloves in tact. Coat cloves in olive oil. Bake at 350 for 30 minutes.
In the mean time....
2. With the olive oil, cook up those chopped onions until they are translucent.
3. Add the broth, beans, herbs and spices and bring to a simmer.
**Broth - you can use any broth you prefer. I keep my own blend veggie bullion cubes in the freezer. 1 cube per 2 cups of water just like store bought ones.
4. When the garlic is ready squeeze out each clove into the soup.
5. I use a submersion blender to blend it up into creamy goodness. You could also do batches in a food processor or blender.
Happy Eating
I didn't have all the ingredients on hand so here is my variation.
2 tbsp olive oil
1/2 c. onion chopped
1 tsp. salt
black pepper
4 c. broth
3 c. cooked white kidney, cannelloni beans, great northern (all the same thing)
3 bulbs of garlic
a few sprigs of fresh time
a few sprigs of fresh oregano
1. Take off as much of the garlic paper as possible while still leaving the cloves in tact. Coat cloves in olive oil. Bake at 350 for 30 minutes.
In the mean time....
2. With the olive oil, cook up those chopped onions until they are translucent.
3. Add the broth, beans, herbs and spices and bring to a simmer.
**Broth - you can use any broth you prefer. I keep my own blend veggie bullion cubes in the freezer. 1 cube per 2 cups of water just like store bought ones.
4. When the garlic is ready squeeze out each clove into the soup.
5. I use a submersion blender to blend it up into creamy goodness. You could also do batches in a food processor or blender.
Happy Eating
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