Tuscan White Bean Soup with Roasted Garlic

Preheat oven to 350°F (175°C). Cut off the top 1/4 inch of a whole head of garlic, exposing the cloves. Drizzle with 1 tbsp olive oil and sprinkle with salt.

Wrap the garlic head tightly in aluminum foil. Place on a baking sheet and bake for 35-40 minutes, or until the cloves are very soft and golden.

Let the garlic cool slightly. Once cool enough to handle, squeeze the softened cloves out of their skins directly into the soup pot later.

Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add 4 oz diced pancetta and cook for about 8-10 minutes, stirring occasionally, until most of the fat has rendered and the pancetta is lightly browned.

Add 3 diced medium carrots, 4 diced celery ribs, and 1 diced medium onion to the pot. Cook, stirring frequently, for about 10-15 minutes, until the vegetables are softened but not mushy. Stir in 1/4 tsp crushed red pepper flakes.

Pour in 6 cups of chicken stock. Add 1 lb of cooked white beans (soaked overnight and cooked until tender), the roasted garlic cloves squeezed from their skins, 2 rosemary sprigs, 2 bay leaves, and 1 parmesan rind.

Bring the soup to a rolling boil, then reduce heat to low and let it simmer, partially covered, for at least 30-45 minutes, or until the beans are very tender. Stir occasionally.

Remove the rosemary sprigs, bay leaves, and parmesan rind. Use an immersion blender to partially blend the soup, pulsing a few times to create a creamy texture while leaving some beans and vegetables whole. Alternatively, scoop out 2-3 cups of the soup, blend, and return to the pot.

Stir in 1 tsp black pepper (or to taste). Taste and adjust seasoning if necessary. The pancetta and parmesan rind add saltiness, so you may not need additional salt.

Ladle the soup into bowls. Drizzle with a bit of extra virgin olive oil and serve hot with crusty bread.