Roasted Garlic, White Bean Soup with Chimichurri

1. Prep

Preheat oven to 400°F (200°C). Cut off the top of the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for about 35-40 minutes or until the cloves are soft and caramelized.

2. Roast Garlic

Once roasted, remove the garlic from the oven and let it cool slightly. Squeeze out the soft cloves and set aside.

3. Sweat Aromatics

In a pot, warm 2 tablespoons of olive oil over medium heat. Add the chopped shallot and sweat until translucent, about 3-4 minutes. Stir in the dried oregano and chili flakes, cooking for another minute until fragrant.

4. Add Cooking Liquid

Pour in the white wine and allow to reduce by half, which will cook off the alcohol and concentrate the flavor. Add the roasted garlic cloves and white beans to the pot. Pour in the vegetable broth and bring to a simmer. Let the soup simmer for about 20 minutes to meld the flavors. During this time, add a pinch of salt, keeping in mind the upcoming addition of chimichurri and anchovy.

5. Make Chimichurri

While the soup is simmering, prepare the chimichurri by blending together 1 cup parsley leaves, 2 tablespoons oregano leaves, 1/4 cup dill, 1 clove garlic, 1/2 shallot, 1/4 cup olive oil, 1.5 tablespoons red wine vinegar, and 1/2 teaspoon crushed red pepper flakes with a pinch of salt and pepper until smooth.

6. Finishing Ingredients

Finish the soup by stirring in the lemon zest and adjusting the seasoning with salt and pepper to taste. Serve the soup hot, garnished with a generous spoonful of the fresh chimichurri on top.