Roasted Garlic, White Bean & Rapini Soup

Its officially here, the chilly autumn and soon to be winter weather. With our fields still needing care and harvesting, our farmers and volunteers really need warm comforting wholesome food. This soup definitely does the trick. It is pack with so much nutrients and cold fighting power. With our farm garlic and our field rapini, its the perfect remedy. Garlic can combat sickness such as the common cold and Rapini is super charged with Vitamin C, which combined, makes them one powerful duo! When Rapini is not accessible, substitute one bunch of kale, with stems removed.

This soup will definitely be making a regular appearance at our farm table as well as my family table during the cold chilly months ahead!

Ingredients:

2 whole garlic

2 tbsp olive oil

1 medium cooking onion

2 celery stocks

3 (540 mL) cans cannellini beans, drained and rinsed

1 L vegetable stock

1 tsp. each salt and fresh ground pepper

1 tbsp fresh thyme leaves

juice of half of a fresh lemon

2 tbsp olive oil

1 bunch rapini, washed, dried and ends slightly trimmed

Parmigiano Reggiano, grated (optional)

Preparation:

To roast garlic: Preheat oven to 400F. Drizzle olive oil over each exposed garlic clove. Cover the bulb with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft to the touch. Set aside.

In a large soup pot, heat oil over medium heat. Add onions and celery and sauté until lightly golden 5-6 minutes.  

Add beans, vegetable stock, salt and pepper. Bring to a boil and reduce heat and simmer for 15 minutes. Remove 1 cup of the bean mixture with a slotted spoon and set aside. Remove skin from roasted garlic and add it to the soup. With an immersion blender, blend soup until smooth. Add reserved bean mixture back to the soup with the fresh thyme and lemon juice, stir to mix. Keep soup warm while preparing the rapini.

In a large sauté pan, heat 2 tbsp of oil over medium heat. Add rapini and sauté for 5 minutes until soft and slightly tender.

Divide soup in bowls and top with rapini and grated  parmesan.

 

SERVINGS 4 -6 | PREP & COOK TIME 45 mins .

Copyright © 2016 Irene Matys.

All Rights Reserved.

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