Tuscan White Bean & Roasted Garlic Soup


Put beans/water/bay leaves in crockpot and cook for allotted time.
Put beans/water/bay leaves in crockpot and cook for allotted time.

When you have 25-30 minutes left, it’s time to start the Roasted Garlic.

Step 1 & 2
Step 1 & 2
Step 3 & 4
Step 3 & 4
Step 5 & 6
Step 5 & 6

Add Roasted Garlic to crockpot and emulsify.

Extra little additions...
Extra little additions…

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)


  • 1 lb dry Cannellini beans, rinsed (2 1/2 cups)
  • 1 head garlic, peeled
  • 7cups hot water
  • 1 cup chicken broth
  • 2 bay leafs
  • 2 tablespoons olive oil *
  • kosher salt and pepper to taste


  • Place beans, 3 cloves of the garlic, water and bay leaves in the crock pot; cover and set to low 8 hours or high 4 hours, or until beans are soft.
  • In the last hour, preheat the oven to 400°. Place remaining peeled garlic cloves in the center of a square of aluminum foil . Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done.
  • When the beans are soft, then carefully add the roasted garlic and use a immersion blender,blend  until smooth while adding* 2 tablespoons of olive oil. Taste for salt and adjust as needed
  • Top with fresh  italian parsley or rosemary , finely chopped.

Makes about 7 3/4 cups.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s