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Creamy White Bean, Rutabaga and Roasted Garlic Soup with Quinoa Parmesan Crisps - Close-up shot of soup in black bowl garnished with fresh chives
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4 from 6 votes

Creamy White Bean Rutabaga and Roasted Garlic Soup

Creamy White Bean, Rutabaga and Roasted Garlic Soup makes a lovely light winter supper, lunch or elegant starter. Best of all, this rich and creamy soup is actually quite healthy!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soups and Stews
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 2 heads garlic
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion chopped
  • Salt to taste
  • 1 medium rutabaga approximately 1 1/2 pounds, peeled and cubed
  • 6 cups chicken broth or vegetable broth
  • 3 cans (15-ounce each) cannellini beans drained and rinsed
  • 1/2 cup heavy cream
  • White pepper to taste
  • Chopped fresh chives for garnish

Instructions

  • Preheat oven to 400 degrees. Slice the top off each head of garlic. Place in a small baking dish. Drizzle each head with 1 tablespoon olive oil, making sure the oil gets down into the head of garlic. Cover with aluminum foil. Bake for 30 to 40 minutes or until garlic is soft. When cool to the touch, carefully squeeze the garlic out and set aside. Keep oven at 400 degrees to make the quinoa crisps.
  • Meanwhile, heat remaining 2 tablespoons oil and butter in a Dutch oven or large pot or medium-high heat. Add the onion with salt to taste, reduce heat to medium and cook 5 to 6 minutes or until onion is beginning to soften.
  • Add the rutabaga, stir, then add the chicken or vegetable broth. Bring to a boil, cover slightly, reduce heat to medium-low and cook 15 to 20 minutes or until the rutabaga is soft and easily cuts with a knife.
  • Add the beans, roasted garlic and heavy cream. Puree until smooth with an immersion blender. Alternately, puree in batches in a food processor or blender until smooth. Season to taste with salt and white pepper.
  • Garnish with fresh chives.

Notes

MAKE AHEAD:
  • Can be made 1-2 days ahead of time.
  • If making this to serve later, use two cans of beans instead of three. The soup will thicken while refrigerated.  Refrigerate until needed.
  • Reheat on the stovetop or microwave.
FREEZER-FRIENDLY:
  • Store in airtight containers in desired quantity for 2-3 months.
  • Thaw in the refrigerator or the microwave.
  • Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 260kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 663mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 1mg