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  Olive oil 1⁄4 Cup (4 tbs)
  Fresh garlic cloves 30 Large, chopped
  Canned chicken broth 32 Ounce (2 Cans, 16 Ounce Each)
  Water 2 Cup (32 tbs)
  Canned cannellini beans 30 Ounce, undrained (2 Cans, 15 Ounce Each)
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Bay leaves 2
  Jalapeno pepper To Taste, seeded and chopped
  Heavy cream 1 Cup (16 tbs)
  French bread slices 12
  Grated parmesan cheese 2 Tablespoon (Adjust Quantity As Needed)

Heat the oil in a large saucepan over medium heat.
Add the garlic and cook until soft and golden.
Add the chicken broth, water, beans, salt, black pepper, bay leaves and jalapeno pepper; simmer for 5 minutes.
Pour the mixture into a food processor or blender and process until smooth.
Return the soup to the saucepan; stir in the cream and cook until just heated through.
Do not allow it to boil.
Meanwhile, heat the broiler.
Toast the bread lightly under the broiler.
Sprinkle the toasted slices with the cheese and broil for 3 minutes or until the cheese is golden and bubbly.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4223 Calories from Fat 1504

% Daily Value*

Total Fat 171 g262.7%

Saturated Fat 72.7 g363.7%

Trans Fat 0 g

Cholesterol 355.2 mg118.4%

Sodium 5910.5 mg246.3%

Total Carbohydrates 523 g174.4%

Dietary Fiber 70 g280.1%

Sugars 17.8 g

Protein 172 g344.3%

Vitamin A 76.3% Vitamin C 79.6%

Calcium 126.4% Iron 238.7%

*Based on a 2000 Calorie diet

Garlic Soup Recipe