Got this from a Happy Hour friend, who grew up on this. All the garlic smells WONDERFUL simmering, but does not have a strong taste at serving. All the measurements are "abouts" - 3 cups/2 cups - whatever. It's SOUP, not brain surgery ! Flavors improve after sitting a day or 2. I have not tried to freeze.
- 3 cups onions, chopped
- 2 cups carrots, sliced
- 1 1⁄2 cups celery, sliced
- 30 garlic cloves, peeled and crushed
- 6 tablespoons olive oil
- 64 ounces chicken broth
- 4 (15 ounce) cans cannellini beans, rinsed and drained (I put in 1 can without draining )
- 2 teaspoons dried sage
- salt and pepper
- crouton (optional)
- bacon bits (optional)
- Saute onion, carrot, celery, and garlic in the olive oil in a LARGE soup pot for about 10 minutes.
- Add broth, beans, and sage.
- Simmer 1 hour (or more).
- Add salt and coarse ground pepper.
- Puree soup with immersion blender (or food processor in batches).
- Serve with croutons and/or bacon bits.
Yum, wonderful flavour and a nice creamy texture! Sauteing the garlic and vegies really built up the base of the soup well and enhanced it so well. I served with both croutons and bacon bits and it made a delicious and healthy meal we both enjoyed. I have a repeat order already!
I love creamy, flavorful soup but my favorite is high calorie and high in fat. I wanted to find one that was healthy and low cal and this certainly fit the bill! I made as directed but added a teaspoon of dried rosemary along with the sage. Simmered for two hours, pureed with an immersion blender and let it sit overnight. So rich and creamy without all the added fat! Thanks for sharing, NurseJaney. This one is a keeper! Edit to add: I did freeze a few servings of this just to see how it would turn out. Although the flavor was still great, it did become watery and separated a bit after thawing. I prefer it thick and creamy so I won't freeze it again. That said, this soup is still 5 stars and one of my favorites!
This is a very tasty soup. I reduced the oil to teaspoons instead of tablespoons, used homemade broth, and added just a touch of rosemary. I was running short on time, so I sauteed my veggies then pressure cooked the soup on high for about 10-15 minutes. It turned out really well. Very flavorful. Thanks for posting!