Ingredients
o
2 cans (15 oz) cannellini
h
1 head garlic, roasted
s
4 - 5 small shallots, sliced
v
4 cups vegetable broth
d
1 tsp dried thyme
t
½ tsp turmeric
s
½ tsp smoked paprika
c
½ tsp crushed red pepper
r
½ tsp rosemary
b
2 bay leaves
l
1 tbsp lemon juice
S
Salt, to taste
B
Black pepper, to taste
b
1 cup beet leaves, chopped
Directions
1
Cut the top off 1 head of garlic, drizzle with olive oil, sprinkle with salt, wrap in foil and bake at 400F for 40-50 minutes.
h
1 head garlic, roasted
2
Slice the shallots, Chop the beet leaves and finely diced the ginger.
s
4 - 5 small shallots, sliced
3
Saute the shallots in 2 tbs olive oil for 3-5 minutes. Add roasted garlic, diced ginger, thyme, rosemary, tumeric, smoked paprika, crushed red pepper, salt, black pepper. Toss and let cook for another 1-2 minutes.
4
Add in cannellini beans, vegetable broth, and bay leaves. Bring to a boil then reduce to simmer for 15-20 minutes covered.
o
2 cans (15 oz) cannellini
v
4 cups vegetable broth
b
2 bay leaves
5
Remove bay leaves. Remove 1/2 cup of the soup from pot, add to blender, blend to completely smooth then add it back to the pot.
6
To the pot add the chopped beat leaves, adjust the salt & pepper, drizzle lemon juice and toss to combine. Let simmer for another 5 minutes.
7
Serve with some toasted sourdough bread and enjoy!
