Mediterranean Bean Soup with Roasted Garlic

Prep time: 10min
Total time: 30min
Serves: 8
1 head
2 tsp
pure olive oil
10 mL
onion, chopped
1 cup
white wine
250 mL
1 carton
chicken broth - 35% less sodium
900 mL
1 can
six bean blend, drained and rinsed
540 mL
2 tsp
chopped fresh thyme
10 mL
1 tsp
chopped fresh rosemary
5 mL
1/8 of the recipe
1 g
18 g
6 g


  1. Preheat oven to 450°F (220°C). Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 tsp (5 mL) olive oil and wrap in foil. Roast until soft, about 25 min.

  2. Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions and sauté until lightly golden, about 4 min. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 min.

  3. Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish each with remaining herbs.