Tuscan White Bean, Roasted Garlic & Parmesan Velvet
Method
[Prepare Base]: Add the roasted garlic cloves, rinsed cannellini beans, diced onion, carrot, extra virgin olive oil, oregano, and vegetable stock directly into the soup maker jug.
[Cook & Blend]: Secure the lid and select the 'Smooth' soup setting (21–25 minutes) to cook and automatically purée the ingredients into a silky velvet base.
[Enrich & Season]: Once the cycle finishes, remove the lid, stir in the grated Parmesan, and season with salt and pepper. Use the manual 'Pulse/Blend' button for 10 seconds to incorporate the cheese smoothly.
[Garnish & Serve]: Ladle the warm, high-protein purée into shallow bowls and garnish with a drizzle of olive oil, extra Parmesan, and chopped fresh parsley.
Cooking Hack: Roast a few whole heads of garlic in tin foil over the weekend. Store the sweet, caramelized cloves in olive oil in the fridge for up to a week for instant flavor depth in weeknight soup maker recipes.
Nutrition Facts
Per serving
