Roasted Garlic and White Bean Soup with Chimichurri

1. Prep

Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven until caramelized and soft, about 30-35 minutes.

2. Roast Garlic

Once the garlic is roasted, carefully squeeze the softened garlic cloves out of their skins and set aside.

3. Sweat Aromatics

In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and cook until translucent, about 3-4 minutes, adding a pinch of salt. Stir in the dried oregano and chili flake, cooking for an additional minute to release their fragrance.

4. Caramelize Paste

Now, add the roasted garlic and mash it into the shallots using the back of a spoon. Cook for 1-2 minutes to meld the flavors, adding another pinch of salt.

5. Add Cooking Liquid

Pour in the white wine and let it simmer until reduced by half, which will concentrate the flavors. Then add the white beans and enough water to cover them by an inch. Bring to a low simmer and cook for 15-20 minutes, allowing the flavors to infuse into the beans.

6. Make Chimichurri

While the soup simmers, combine the chopped parsley, oregano, thyme, chives, dill, mint, minced shallot, microplaned garlic, anchovy, chili flake, lemon zest, and black pepper in a bowl. Stir in the olive oil and red wine vinegar until well combined.

7. Finishing Ingredients

After the beans are tender, add half of the chimichurri into the soup and stir well. Adjust seasoning with more black pepper or lemon zest if needed. Serve the soup hot, garnished with a generous spoonful of the remaining chimichurri on top.