A hearty and flavorful soup featuring garlic and white beans, perfect for a cozy meal.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the chopped onion, carrot, celery, and roasted garlic to the pot and sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in the chicken broth and add the cannellini beans and dried sage. Stir to combine.
Use a wooden spoon to scrape any browned bits from the bottom of the pot for added flavor.
Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
Cover the pot partially to prevent excessive evaporation while allowing the soup to thicken.
Season the soup with salt and pepper to taste.
Taste the soup before adding salt, as the broth may already contain some.
Use an immersion blender to puree the soup until smooth.
Blend in short bursts to avoid splattering hot soup.
Serve the soup hot, garnished with croutons and crispy bacon bits.
For a vegetarian option, skip the bacon bits and add a sprinkle of smoked paprika for a similar flavor.
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