White Bean, Parsley, and Roasted Garlic Soup

Parsley…it’s more than just a garnish. Rich in vitamins like A, C, and especially K, 100 grams also supplies about 75% of your recommended iron intake for the day. This soup combines parsley with one of its long-time culinary companions: garlic. It also adds a hearty amount of white beans to keep your protein and fiber in check.

White Bean, Parsley, and Roasted Garlic Soup (6 servings)

Soup Ingredients

• 2 each- 15oz cans organic white beans (rinsed and drained)
• 1-quart water
• 2- shallots, diced small
• 2- tablespoons olive oil
• 1- bunch curly parsley
• 1- bulb garlic (roasted slowly in oven, then squeeze out cloves and set aside)
• ½- teaspoon cayenne pepper
• Salt and white pepper to taste

Roma Tomato Garnish Ingredients
Mix all ingredients and set aside until ready to serve the soup

• 1 Roma tomato, diced
• 1 teaspoon minced parsley
• 2 tablespoons olive oil
• Coarse salt and cracked black pepper to taste

Preparation

• In a 4 Qt. soup pot, add the olive oil, then sauté the shallots until translucent.
• Add the white beans, parsley, garlic, and cayenne pepper, sauté gently for 5 minutes.
• Add the water, bring to boil, then simmer gently for 7 minutes.
• Place all ingredients in a blender and puree until the soup is smooth and green in color.
• Pour the soup back into the pot and season with salt and pepper to taste.

To Serve:
Pour the hot soup in a bowl and garnish the center with a heaping tablespoon of the tomato mixture.

Nutrition Facts

Photographer: Carmen Troesser