Thank goodness for the Le Creuset in this photo...its glistening cobalt blue porcelain enamel makes the ho-hum appearance of the featured soup...down right appealing!
And after all... this Roasted Garlic and White Bean Soup with Chicken (while not the prettiest on the block) stands for just about everything that is wholesome homemade cooking!
The soup's story begins with a 6 1/2 lb chicken I roasted for dinner on a Sunday afternoon. The meat we didn't eat was picked off the bone and chopped, yielding 6+ cups of chicken. The bones from the chicken were simmered down (with the likes of carrot, onion and celery) yielding 20+ cups of stock!
The small white navy beans started out dry ~ they were rinsed, picked over and cooked until soft.
The bulbs of garlic were roasted with olive oil...into a super concentrated paste.
The rosemary and thyme came direct from the garden.
So I won't always make soup completely from scratch...
But as the old saying goes..."When life gives you
Roasted Garlic and White Bean Soup with Chicken
*You could omit the chicken all together and you'd be left w/a delicious Roasted Garlic and White Bean Soup...but I had chicken to use!!!
1 lb Dry Small White Navy Beans, picked over, rinsed and cooked until soft (or substitute canned beans)
2 cups leftover Roasted Chicken, chopped
4 cups homemade Chicken Stock (or substitute store bought)
2 cups onion, chopped
2 small bulbs or 1 large, Roasted Garlic (squeeze the garlic paste out of its skin)
1 small bunch of fresh thyme sprigs, tied together w/kitchen twine
1 sprig fresh rosemary
1/2 teaspoon Savory
1/4 teaspoon Crushed Red Pepper Flakes (optional)
Salt and Pepper to taste
Cook up Navy beans in water until soft...drain.
While beans are cooking, roast 2 hole heads of garlic in the oven. Squeeze out the garlic paste into a small bowl and set aside.
In a large heavy pot with lid, saute onion up in a bit of olive oil.
Add savory, red pepper flakes, rosemary and thyme.
Add cooked beans, garlic paste and chicken stock. Stir together.
Bring to a boil, cover, turn down heat and simmer 20-30 minutes (just make sure your beans are soft and cooked completely)
When finished, remove rosemary sprig and thyme bundle.
At this point you could either add your chicken, stir and eat as is...OR puree soup with an emulsion blender and then add your chicken meat. I did the latter because as some of you know...I'm obsessed with my emulsion blender!!!
Salt and Pepper to taste and be sure to serve with a side of crusty bread!