Cheesy White Bean Soup

1. 1

   Place beans in large saucepot.

2. 2

   Add enough water to cover beans by a few inches.

3. 3

   Bring to boil on medium-high heat.

4. 4

   Simmer on medium-low heat 30 min.

5. 5

   or until beans until tender.

6. 6

   Let beans cool in their cooking liquid; drain.

7. 7

   Set aside.

8. 8

   Meanwhile, heat oven to 400F.

9. 9

   Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp.

10. 10

    oil.

11. 11

    Wrap loosely in foil; place on baking sheet.

12. 12

    Bake 40 min.

13. 13

    or until tender.

14. 14

    Cool completely.

15. 15

    Squeeze garlic pulp from bulb; set aside.

16. 16

    Heat remaining oil in large stockpot on medium-high heat.

17. 17

    Add onions; cook and stir 8 to 10 min.

18. 18

    or until tender.

19. 19

    Add beans, garlic pulp and broth; stir until blended.

20. 20

    Bring to boil.

21. 21

    Simmer on medium-low heat 15 min.

22. 22

    Process soup, in batches, in blender until smooth.

23. 23

    Return to pot.

24. 24

    Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.