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Prep Time
10 mins
Total Time
30 mins


1 head
2 tsp
olive oil
10 mL
onion, chopped
1 cup
white wine
250 mL
1 carton
reduced sodium chicken broth
900 mL
1 can
six bean blend, drained and rinsed
540 mL
2 tsp
chopped fresh thyme
10 mL
1 tsp
chopped fresh rosemary
5 mL


Step 1
Preheat oven to 450°F (220°C). Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 tsp (5 mL) olive oil and wrap in foil. Roast until soft, about 25 min.
Step 2
Meanwhile, heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions and sauté until lightly golden, about 4 min. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 min.
Step 3
Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish each with remaining herbs.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
1 g
18 g
6 g