Garlic-White Bean Soup—Two Winning Ingredients.

Name: Garlic-White Bean Soup—Two Winning Ingredients.
Yield: serves 4
Ingredients: 20 garlic cloves, peeled; 1 3/4 cups chicken broth (one 14 1/2-ounce can); 2 cups cooked navy beans or one 15-ounce can navy beans, rinsed and drained; 2 tablespoons crumbled goat cheese; 3 tablespoons lemon juice; 1/2 teaspoon dry sherry; 1/2 teaspoon dried thyme; Salt and ground black pepper to taste; Chopped fresh cilantro, to garnish

January 24, 2012

Cooks' Note

These two winning ingredients yield such a tasty and healthy soup that you could probably eat it five days a week. (Finding someone to kiss you could be another matter!) Because of the intense garlic flavor, serve this soup in small portions as a first course. You can whip it up in 15 minutes without even turning on the stove. Use home-cooked dried beans (see soaking and cooking directions on pages 25–27), or canned beans in a pinch. You could easily substitute cannellini beans for navy beans.

Recipe notes

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