WHITE BEAN GARLIC BISQUE

SERVES 2 PORTIONS

FOR THE SOUP

1 head of garlic

Olive oil, for drizzling

1 cup (235 ml) gluten-free vegetable broth

1 can (15 oz., or 425 g) white beans, such as great northern, navy, or cannellini, rinsed and drained

1/4 cup (35 g) pine nuts

1/2 cup (115 ml) unsweetened soy- free non-dairy milk

1/2 tsp. salt

1/8 tsp. freshly ground white pepper Pinch of ground nutmeg

FOR THE GARNISH

Garlic olive oil, for drizzling

8 sprigs of fresh thyme or oregano

2 tbsp. (18 g) pine nuts, toasted

NUTRITIONAL VALUES

Calories: 965kcal
Fat: 64.8g (9.3g S.Fat)
Carbs: 74.2g
Protein: 29.8g
Sugar: 6.8g
Sodium: 644mg

METHOD

Preheat the oven to 180°C/350°F.

Remove the top 1/2 inch (1.3 cm) of the garlic head, exposing a little of each clove, and coat the tops with a thin layer of olive oil. Wrap the entire head in aluminium foil and place it on a small baking sheet for 30 to 45 minutes, or until the cloves are soft.

Allow the garlic to cool until it is cool enough to handle, then peel off the foil and squeeze the soft garlic out of the peels into a blender. Purée the remaining soup ingredients in a blender until very smooth, then transfer to a pot.

Warm the soup over medium heat until it begins to simmer, then reduce to a low heat and continue to cook for 5 to 10 minutes, stirring occasionally. Divide the soup between two bowls. Garnish with a drizzle of garlic olive oil, thyme sprigs, and toasted pine nuts.

Serve right away.

RECIPE NOTES

Instead of the pine nuts, you can use soaked and drained raw cashews or silken tofu in the soup. If tofu is used, this recipe will not be soy-free.

To make garlic oil, heat 8 garlic cloves and 1/2 cup (115 mL) olive oil in a small saucepan over medium-low heat for 5 minutes to infuse the oil. Refrigerate the oil after straining it into a sealable bottle or jar.

TUSCAN BEAN SALAD

SERVES 1 PORTION

1 cup (240 g) canned navy or white kidney beans

1 shallot

1 cup (60 g) sun-dried tomatoes in oil

1 1/2 tbsp. tomato purée

3 tbsp. chopped parsley leaves

1 tbsp. chopped mint leaves

1/2 tbsp. capers, rinsed

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of dried oregano

pinch of dried basil

1 1/2 tbsp. white wine vinegar

1/2 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 864kcal
Fat: 3g (0.5g S.Fat)
Carbs: 158.7g
Protein: 56.1g
Sugar: 8.1g
Sodium: 1115mg

METHOD

Drain the beans in a colander and place them in a bowl. The shallot should be peeled and finely chopped. In a small saucepan, heat 3 tablespoons oil from the sun-dried tomatoes and sauté the shallot until transparent. Cook for a few minutes after adding the tomato purée. Incorporate the shallot mixture into the beans.

Sun-dried tomatoes, cut into thin strips Fold in the parsley, mint, and capers with the beans. To taste, season with salt, pepper, oregano, basil, vinegar, and agave syrup. Allow 12 hours for the salad to infuse. Adjust the seasoning again if necessary.

WHITE BEAN ROSEMARY HUMMUS

SERVES 16 SMALL PORTIONS

2 cans (30 oz., or 850 g) white beans, drained

1/4 cup (55 ml) liquid reserved

2 tbsp. (30 ml) tahini

2 tbsp. (30 ml) lemon juice

1 tbsp. (15 ml) olive oil, plus

1/2 tsp. for topping

1 tbsp. (2 g) fresh rosemary, or more to taste

2 cloves garlic, peeled

3/4 tsp. salt, or to taste

1/2 tsp. lemon zest

1/4 tsp. black pepper, or more to taste

NUTRITIONAL VALUES

Calories: 197kcal
Fat: 2.4g (0.4g S.Fat)
Carbs: 32.6g
Protein: 12.8g
Sugar: 1.2g
Sodium: 11mg

METHOD

In a food processor, combine all the ingredients and process with an S-blade until completely smooth. Taste the hummus and season with more salt, pepper, or rosemary to taste. You can serve it right away, but I think refrigerating it for 30 minutes yields the best results.

Transfer the hummus to a serving bowl and drizzle with the remaining 1/2 teaspoon olive oil. Serve alongside crackers, fresh vegetables, or pita chips. Hummus can be stored in the refrigerator for up to 10 days.