White Bean Soup with Roasted Garlic Recipe

White Bean Soup with Roasted Garlic Recipe

Boy oh boy, this week was a rough one in our house! Everyone was sick, it came out of nowhere and hit us really hard. We were all so ready for spring break to be over but sure enough Sunday night right before bed Anna started feeling sick and was out of school all week, I sent her to school on Thursday but she was still so tired that I let her stay home on Friday to rest. It hit Grace on Tuesday night and then Ryan early Wednesday morning. Luckily I was spared this time, someone needs to look after everybody else! By Saturday everyone was starting to feel ok thankfully and so far this week, we’re back to normal!

While everyone was sick, no one felt like eating so most of our meal prep ended up in the freezer so I don’t have to do a big meal prep this week. The kids requested Tacos so were doing #tacotuesday tonight and will have some leftovers for a couple of taco salads later in the week. In the freezer, we have White Bean Soup with Roasted Garlic (recipe below), Chicken and Orzo Soup, Japaleno Popper Chicken Casserole (recipe coming soon) and some Mediterranian Orzo Salad (freezes well and can be eaten warm. Another recipe to look out for!)

I love soups when I’m not feeling good and this recipe is a great one. White Bean Soup with Roasted Garlic is smooth, creamy and has nice mellow flavor because the garlic is roasted, perfect for an upset tummy. Serve it with some crusty bread for dipping or with grilled cheese for a bigger meal. Enjoy and let me know what you think!

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white bean soup with roasted garlic in container pin

White Bean Soup With Roasted Garlic

Creamy white bean soup infused with roasted garlic and delicious bacon and a hint of sage. 250 calories per serving.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course, Main Dish, Soup
Cuisine: Italian, Pork Dishes, Soups
Keyword: easy low calorie recipe, easy meal prep recipe, low calorie meal prep recipe, meal prep recipe, meal prep soup recipe, soup recipes
Servings: 10
Calories: 254kcal

Ingredients

  • 1 head garlic
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 6 slices bacon
  • 1 tbsp butter
  • 3 shallots sliced
  • 6 cans white kidney beans
  • 6 fresh sage leaves
  • 8 cups chicken broth

Instructions

  • Preheat oven to 400F.
  • Use a sharp knife to slice the top off the head of garlic, just to expose the top of each clove and leaving most of the skin on. In a small baking dish lined with foil, place the head of garlic in the center of the foil. Drizzle with olive oil and sprinkle with kosher salt. Wrap up the garlic with the foil and roast in the oven for 30 minutes until the garlic is golden brown. Set the garlic aside to cool before squishing the garlic from the skin.
  • In a large pot, over medium heat fry the bacon, flipping frequently until crispy. Set the bacon aside to cool. Crumble once cooled.
  • Add the butter and shallots to the pot and saute just until fragrant. Add the beans, sage and chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes. 
  • Remove the sage and add the roasted garlic to the pot. Blend the soup with an immersion blender until completely smooth (or your desired consistency) or blend in batches using a countertop blender. 
  • Divide the soup into containers, and top each serving with crumbled bacon. Allow to cool and store in the fridge or freezer.

Notes

NUTRITION INFORMATION Yield: 10 servings Calories: 250 Total Fat: 5.1g Saturated Fat: 2.4g Cholesterol: 12.1mg Sodium: 1020mg Carbohydrates: 38.2g Fiber: 11.1g Sugar: 2g Protein: 17.1g
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