Heirloom Bean & Artichoke Soup

1. 1

   Preheat oven to 400u00b0F.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Heat olive oil in a large frying pan. Add onion and saute until golden brown and caramelized, about 20-30 minutes.

6. 6

   Combine beans (that you removed), artichoke hearts, onions, and vegetable broth in the blender and pulse till thoroughly combined.

7. 7

   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.

8. 8

   Drizzle each serving with olive oil, and enjoy!

9. 9

   (Recipe adapted from Anna Thomas' Love Soup.)

* Per serving · 4 servings · Values may vary.

No additional tips available.