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Nutrition Facts
Serving Size 157 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 75%
Sodium 700 mg 29%
Total Carbohydrate 27 g 9%
Dietary Fiber 5 g 20%
Sugars 1 g
Protein 14 g
Vitamin A 15% Iron 20%
Vitamin C 20% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Garlic, Parmesan and White Bean Soup
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

1/4 cup(s) extra virgin olive oil, plus more as needed to garnish
1/4 cup(s) Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, very thinly sliced
1 cup(s) white onions, minced fine
1 Tbsp fresh thyme, chopped
30 Oz Canned white beans, drained and rinsed
2 Tbsp fresh rosemary, roughly chopped
2 Qt Parmesan stock, recipe found on
1 cup(s) fresh curly parsley, roughly chopped
2 cup(s) Parmesan cheese, shredded or grated fresh
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Set a large dutch oven or soup pot over medium heat, add oil and allow it to get hot.
Add garlic and stir fry for 2 to 3 minutes or until garlic is just starting to slightly change color, add onions and thyme, continue to stir fry.
Add beans and rosemary stir fry until everything is just fragrant. Add stock and bring everything to a simmer.
Season soup to taste with salt and cracked pepper and add parsley. For serving, ladle soup into bowls and garnish with at least 1/4 cup of Parmesan cheese.
Chef's Note: For best results on this soup use Parmesan Stock recipe on This stock was designed for this recipe. Also I like to add a little red wine vinegar to this soup to just wake it up. Simply stir in a 1 to 2 tsp while soup is simmering.


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