Carrot and White Bean Soup

Name: Carrot and White Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 850 grams cans each) small white beans, rinsed and drained; 1 kilograms carrots, peeled and cut into 1/2-inch chunks; 59 milliliters dry sherry; 118 milliliters dry white wine; 1 kilograms cans each) fat-skimmed chicken broth; 99 grams head garlic; 1 Tbsp About olive oil; 227 grams onion (about , peeled and chopped; 0 teaspoons saffron threads, crumbled, or 1/8 teaspoon powdered saffron; 8 servings Salt and pepper

Carrot and White Bean Soup is a gluten free, dairy free, and vegetarian soup. This recipe serves 8. One portion of this dish contains around 11g of protein, 3g of fat, and a total of 249 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have beans, carrots, salt and pepper, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil.

Ingredients you will need

Olive Oil

Garlic

Wrap

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Bake in a 400 regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.

Ingredients you will need

Garlic

Equipment you will use

Oven

Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water).

Ingredients you will need

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.

Ingredients you will need

Wine

Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.

Ingredients you will need

Carrot