Ingredients
| 12 |
cloves garlic, (whole bulb) unpeeled |
| 1 |
tbsp olive oil |
| 1 |
onion, yellow, chopped |
| 32 |
oz chicken broth |
| 1 1/2 |
cup lumpy mashed potatoes (see Smashed Potato recipe) |
| 2 |
cup carrots, thinly sliced |
| 1 |
tbsp fresh rosemary, chopped |
| 1 |
tsp dried basil |
| 8 |
cups Swiss chard, stemmed and chopped |
| 15 |
oz cannellini beans, rinsed and drained |
Directions
- Preheat oven to 425 degrees. Slice top off third of garlic and discard. Wrap garlic in foil and roast for 40 minutes. Let cool. Squeeze roasted garlic from skin into a small bowl and discard skin.
- Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add broth and 1/3 of garlic. Bring to boil, reduce heat and simmer for 5 minutes.
- Working in two batches, puree broth mixture with potatoes until smooth in a blender. Return to pan.
- Stir in carrots, rosemary, basil and remaining garlic and cook over medium heat 10 minutes, stirring often.
- Add chard. Return to simmer and cook, stirring, for 5 minutes. Add beans and cook 5 minutes longer.
Categories
Soup
|
