A rich, garlicky taste make this soup from Cooking for Geeks hearty and filling! What makes it even more interesting is the addition of toasted bread pureed into the soup.

White Bean and Garlic Soup

by Jeff Potter


2 cups dry white beans, such as cannelloni beans, soaked overnight

2 cups chicken or vegetable stock (“Mom” prefers organic vegetable stock)

1 medium yellow onion, diced and sauteed

3 slices French bread, coated in olive oil and toasted on both sides

1/2 head garlic, peeled, crushed, and sauteed or roasted

Salt and pepper, to taste


After soaking overnight, drain teh beans, place them in a pot, and fill it with water (try adding a few bay leaves or a sprig of rosemary). Bring to a boil and simmer for at least 15 minutes. Strain out the water and put the beans back in the pot (if using an immersion blender) or in the bowl of a food processor. Add the rest of the ingredients to the pot or bowl with beans and puree until blended.

Ladle into bowls, and sprinkle fresh Parmesan on top, if desired.

*Recipe provided by:

Cooking for Geeks

Jeff Potter
ISBN: 978-0-596-80588-3, 432 pages,
Book Price: $34.99 USD, Ebook Price: $31.99 USD

Visit oreilly.com to order a copy.