Ingredients:

  • 1 whole head (60g) garlic, top sliced off
  • 1 large (170g) yellow onion, quartered
  • 2 medium (140g) carrots, chopped into chunks
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp (2g) dried rosemary
  • 1 bay leaf
  • 2 cups (60g) fresh kale or spinach, stems removed
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the quartered onion and carrots on a sheet pan. Drizzle with 2 tbsp (30ml) of olive oil, salt, and pepper.
  2. Place the garlic head (cut side up) on the pan. Drizzle with oil and wrap the head loosely in aluminum foil.
  3. Roast for 25–30 minutes until the carrots are tender and the garlic is soft and mahogany-colored.
  4. Squeeze the roasted garlic cloves out of their skins directly into the pot. Add the roasted onions and carrots.
  5. Stir in the dried rosemary and bay leaf, cooking over medium heat for 2 minutes until the herbs smell nutty and fragrant.
  6. Pour in the vegetable broth and bring to a gentle simmer.
  7. Add the rinsed white beans to the pot. Use an immersion blender to pulse the soup, blending either half or fully depending on preferred texture until the soup is velvety but still has some bean fragments.
  8. Stir in the kale or spinach and simmer for 3–5 minutes until the greens are wilted and vibrant green.
  9. Remove the bay leaf and stir in the lemon juice.