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Categories:Viewed: 79 - Published at: 8 years ago
Ingredients
- 1 head Garlic
- 1 pound Snow Cap Or White Beans
- 1 whole Large Yellow Onion, Chopped
- 14 ounces, weight Artichoke Hearts, Packed In Water
- 2 cups Vegetable Broth
- 1 Tablespoon White Vinegar
- Salt To Taste
- Pepper To Taste
- Olive Oil
Method
- Preheat oven to 400°F.
- Cut the top off the head of garlic and drizzle with a bit of olive oil. Wrap the garlic in aluminum foil and bake for about 1 hour, or until browned and tender.
- Remove garlic from oven and remove cloves. Place both the beans and the garlic in a pot and fill with water until they are covered by about 2 to 3 inches.
- Bring the soup and garlic to a boil then reduce to a simmer. Cook, covered, until the beans are tender, about 2-4 hours depending on the age of your beans. Add a pinch of salt just before the beans are done then remove about 2 to 2 1/2 cups of the beans out of the soup and set aside.
- Heat olive oil in a large frying pan. Add onion and saute until golden brown and caramelized, about 20-30 minutes.
- Combine beans (that you removed), artichoke hearts, onions, and vegetable broth in the blender and pulse till thoroughly combined.
- Add the pureed mixture back to the soup then add a bit more salt, and some pepper to taste. Add vinegar then cook for another 20-30 minutes.
- Drizzle each serving with olive oil, and enjoy!
- (Recipe adapted from Anna Thomas' Love Soup.)
