American•quick

5-Ingredient Creamy White Bean and Garlic Soup

This creamy white bean and garlic soup uses just five ingredients and one pot. A quick garlic-toasting technique builds rich flavor quickly.

Ingredients

Quantities are shown as originally provided.

4 cloves garlic, unpeeled
3 tablespoons (45 ml) extra-virgin olive oil
1 (15-ounce) can white beans, such as cannelini
1 1/2 cups (260 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, plus extra as needed
1 tablespoon minced fresh parsley, tarragon, or chives
1 tablespoon (15 ml) lemon juice
Kosher salt to taste
Freshly ground black pepper to taste

1
In an empty medium saucepan, toast whole unpeeled garlic cloves over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Transfer garlic to a cutting board and let cool in skins until cool enough to handle, about 5 minutes.
2
Once cool enough to handle, peel garlic and roughly chop. In now-empty saucepan, heat oil and chopped garlic over medium heat until edges of garlic bubble and just begin to turn golden, 3 to 5 minutes. Add beans with their liquid, along with chicken or vegetable stock/broth. Bring to a simmer and cook over medium-low heat, stirring occasionally, until beans begin to break down, 5 to 7 minutes.
3
Use a potato masher or immersion blender to mash soup until mostly smooth. (Alternatively, process soup in a traditional blender until mostly smooth, about 2 minutes, then return to saucepan.) Adjust consistency with additional broth as needed. Off heat, stir in parsley and lemon juice, and season with kosher salt and pepper to taste. Serve.