White Bean and Leek soup
4 cups cooked white beans (cannellini, navy, any white bean will work)
1 bulb garlic, roasted
about 3 cups leeks, thinly sliced
1 tablespoon margarine
2 cups vegetable broth
1/2 teaspoon thyme
To roast the garlic bulb, peel away any loose peel and cut the top of the bulb so that you essentially cut the tips of the cloves off. Drizzle a little olive oil over the bulb and wrap tightly in aluminum foil. Roast in a preheated 400F oven (use a toaster oven to conserve energy if you have one) for 45 minutes. The cloves should be browned and soft and you can squeeze the roasted garlic out from the peel easily.
In a large saucepot, heat the margarine. Add leeks and saute until they have become very soft. Add the remaining ingredients, adding salt and pepper to taste. Adjust seasoning to your personal tastes. Bring to a boil and simmer for about 10-15 minutes. Remove from heat and allow to cool a bit. Puree in batches in a blender, or with an immersion blender. Add additional broth or water if the soup becomes too thick. Reheat slightly and serve.
The color of this soup may not be the prettiest but it is so deliciously yummy.