Cannellini Bean, Garlic and Sage Soup

Name: Cannellini Bean, Garlic and Sage Soup
Yield: Serves 4
Cuisine: British
Ingredients: 1 whole garlic bulb; salt and freshly ground black pepper; 4 sprigs sage, finely chopped; 300 g dried cannellini beans, soaked overnight; 1.5 l vegetable stock; ½ glass white wine; 1 large white Spanish onion, finely chopped; 4 garlic cloves, finely chopped; 3 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is a hearty soup with big flavours that always leaves you feeling satisfied. If I have extra sage, I’ll sometimes fry a few leaves to use as a garnish.

Ingredients

1 whole garlic bulb
3 tbsp olive oil
4 garlic cloves, finely chopped

Europe
United Kingdom
Gluten-free
Soup
London
Vegan

Method

Preheat the oven to 220°C (200°C fan).

Slice the very top off the garlic bulb horizontally so you can see into all the cloves, then wrap it loosely in tin foil and roast</