1. Preheat oven to 350°. 2. Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact. 3. Slice 1/4" off the top of each garlic head. 4. Place the heads, cut side up, in a lightly sprayed or oiled baking dish. 5. Drizzle 1/2 teaspoons oil over each head. 6. Bake, uncovered, until golden, about 1 hour. 7. Cool slightly then press the whole head with your hand all at once to release the garlic pulp. 8. Place the pulp in a bowl and set aside. 9. In a large soup pot over medium heat, warm the remaining oil. 10. Add onion and celery and saute until tender, about 5 minutes. 11. Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf. 12. Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes. 13. Remove bay leaf and discard. 14. In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches. 15. Return to pot and stir in half-and-half. 16. Simmer until flavors are blended, about 5 minutes. 17. Ladle into bowls and sprinkle with Parmesan cheese and parsley. ---------------------------------------------------------------------------
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