Recipe: Healthy and Hearty Roasted Garlic Lover's White Bean Soup

So good for you and so good tasting, this thick and hearty vegetarian white bean soup is cold weather comfort food at its best (recipe here).

After an unseasonably mild fall (including a swim in the river in October!), it finally feels like winter on the farm. In the last week we've had a snowstorm, a couple of arctic blasts, and one -5 degree F morning. Today it's supposed to get up to a freaky 60 degrees, but ice pellets, rain, and 40 mph winds are in the forecast. It's time for some homemade soup!

This Roasted Garlic Lover's White Bean Soup, which is so thick it should probably be called white bean stew, has been one of the most popular winter recipes on Farmgirl Fare ever since I originally shared it back in 2006.

It's packed with flavor and is so simple it can be made by nearly anyone. It can also be eaten by nearly everyone: it's vegetarian, vegan, gluten-free, dairy-free, and fat-free, and any ingredient except for the beans and water can be successfully omitted if necessary.

This recipe also happens to be cheap to make, freezes beautifully, smells divine while simmering on the stove, and is really good for you. But more important than all that? It tastes delicious—and it's even better after sitting for a day or two in the fridge. Enjoy!

P.S. Quick and Healthy Cream (or not) of Artichoke Soup and Ina Garten's Roasted Leek and Potato Soup with Arugula.

© FarmgirlFare.com, the winter loving foodie farm blog where there can never be too many cozy vintage blankets and quilts—or too much homemade soup.

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