Garlic-White Bean Soup—Two Winning Ingredients.

Name: Garlic-White Bean Soup—Two Winning Ingredients.
Yield: serves 4
Ingredients: 20 garlic cloves, peeled; 1 3/4 cups chicken broth (one 14 1/2-ounce can); 2 cups cooked navy beans or one 15-ounce can navy beans, rinsed and drained; 2 tablespoons crumbled goat cheese; 3 tablespoons lemon juice; 1/2 teaspoon dry sherry; 1/2 teaspoon dried thyme; Salt and ground black pepper to taste; Chopped fresh cilantro, to garnish

January 24, 2012

Cooks' Note

These two winning ingredients yield such a tasty and healthy soup that you could probably eat it five days a week. (Finding someone to kiss you could be another matter!) Because of the intense garlic flavor, serve this soup in small portions as a first course. You can whip it up in 15 minutes without even turning on the stove. Use home-cooked dried beans (see soaking and cooking directions on pages 25–27), or canned beans in a pinch. You could easily substitute cannellini beans for navy beans.

Recipe information

Yield
serves 4

Ingredients

20 garlic cloves, peeled

1 3/4 cups chicken broth (one 14 1/2-ounce can)

2 cups cooked navy beans or one 15-ounce can navy beans, rinsed and drained

2 tablespoons crumbled goat cheese

3 tablespoons lemon juice

1/2 teaspoon dry sherry

1/2 teaspoon dried thyme

Salt and ground black pepper to taste

Chopped fresh cilantro, to garnish

Preparation

Put the garlic and broth in a 2-cup microwave-safe bowl. Cover and microwave at full power for about 10 minutes, until steamy. Transfer the contents of the bowl to a blender or food processor. Add the beans, goat cheese, lemon juice, sherry, and thyme. Purée and return the purée to the bowl. Microwave at full power until heated through, about 4 minutes. Salt and pepper to taste and garnish with chopped cilantro.

Sugar Busters! Quick & Easy Cookbook

Recipe information

Ingredients

Preparation

Recipe notes