1 small head garlic, roasted (click here for instructions)
4 sage leaves, chopped
1 quart chicken broth
2 (14 ounce) cans white beans, rinsed well
Salt and pepper to taste
Fresh grated Parmesan (optional)
Instructions
In a medium saucepan, add enough olive oil to barely coat the bottom of the pan and heat over a medium high heat. Add garlic and sage, and cook, stirring, until just fragrant, about 1 min.
Add chicken broth to pot and bring to a simmer. Add in about ⅓ to ⅔ beans (depending on how thick you want your soup/how many of the beans you want to leave whole). Remove from heat and puree soup with an immersion blender (or in a blender--just let it cool slightly if you are doing this) until well combined. Return to heat. Add remaining beans and heat until warm. Season with salt and pepper to taste. Serve with freshly grated parmesan, if desired.
Notes
For the freezer: let finished soup cool, then freeze in gallon freezer bags. Defrost in refrigerator, then heat on the stove and serve.
Source: Adapted from http://www.skinnytaste.com/2012/12/tuscan-white-bean-and-roasted-garlic.html
Recipe by Wright Family Table at https://www.wrightfamilytable.com/roasted-garlic-and-white-bean-soup/