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1
Heat toaster oven or oven to 425 degrees Fahrenheit.
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2
Tightly wrap garlic cloves in aluminum foil.
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3
Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
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4
Set aside until cool enough to handle.
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5
Meanwhile, in 4-quart saucepan, heat oil over medium heat.
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6
Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
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7
Add water, beans, bay leaf, rosemary, and pepper.
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8
Heat to boiling over high heat.
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9
Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
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10
Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
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11
Simmer uncovered 15 minutes, stirring occasionally.
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12
Remove and discard bay leaf.
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13
In blender, puree soup mixture in several batches.
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14
Return puree to saucepan and reheat briefly.
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15
Salt and pepper to taste.
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16
To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
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17
Enjoy!
