Hearty Tomato and Rice Soup with Roasted Garlic and Navy Beans

1. Preheat Oven and Prepare Garlic

Preheat your oven to 425°F. Slice off the tops of the 2 bulbs of garlic to expose the cloves and drizzle them with a bit of olive oil. Wrap them in aluminum foil and place in the oven to roast for about 45 minutes.

2. Sauté Onion

While the garlic is roasting, heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced yellow onion and sauté for about 5 to 7 minutes until it becomes translucent and fragrant.

3. Toast Rice and Herbs

Stir in the long-grain brown rice, bay leaves, dried thyme, dried marjoram, salt, and a few pinches of freshly ground black pepper. Let these ingredients cook together for about 2 minutes.

4. Add Tomatoes and Water

Add the crushed tomatoes to the pot, then fill each empty can with water twice and pour that water into the pot as well. Stir everything to combine, bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for about 45 minutes.

5. Mash Roasted Garlic

Once the garlic has finished roasting, remove it from the oven and let it cool slightly. Squeeze the soft cloves out of their skins into a small bowl and mash them with a fork.

6. Add Garlic and Navy Beans to Soup

After the soup has been simmering for 45 minutes, stir in the mashed roasted garlic and the drained and rinsed navy beans. Let the soup continue to cook until the rice is tender and the beans are heated through, which should take just a few more minutes.

7. Remove Bay Leaves and Serve

Finally, remove the bay leaves from the pot and give the soup a good stir. Ladle it into bowls and serve hot.