- 1 head garlic (3 1/2 to 4 oz.)
- About 1 tablespoon olive oil
- 1 onion (about 8 oz.), peeled and chopped
- Salt and pepper
- 1/2 cup dry white wine
- 3 cans (14 1/2 oz. each) fat-skimmed chicken broth
- 1/4 teaspoon saffron threads, crumbled, or 1/8 teaspoon powdered saffron
- 2 1/2 pounds carrots, peeled and cut into 1/2-inch chunks
- 2 cans (15 oz. each) small white beans, rinsed and drained
- 1/4 cup dry sherry
- calories 252
- caloriesfromfat 8 %
- protein 15 g
- fat 2.3 g
- satfat 0.3 g
- carbohydrate 43 g
- fiber 4.7 g
- sodium 101 mg
- cholesterol 0.0 mg
How to Make It
Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper. Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes. Add roasted garlic.
In a blender or food processor, whirl mixture, in batches, until smooth.
Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes. Add more salt and pepper to taste.