This recipe from Alston and Leigh, the moms behind Habitual Hostess, is the perfect remedy for a lull in your cooking routine. Packed with protein and fiber, it comes together quickly. If you’re in a rush, skip the garlic confit and use half the amount of fresh garlic. Make it tonight or any night you need a comfort food meal that is as good for you as it is delicious.
Garlic Confit Ingredients
2 heads of garlic, peeled (about 30 cloves- you can buy the pre-peeled garlic as a shortcut)
5 sprigs of thyme
1/2 teaspoons red pepper flake
1 cup of good olive oil
Directions for Garlic Confit
- Combine all ingredients in a small pot on the stove top and bring the oil to a gentle bubble over medium heat.
- Turn the heat down to low and let it simmer for 25 minutes.1/4 cup olive oil (we use oil from the garlic confit).
Ingredients for Soup
1 small yellow onion, thinly sliced (about 1 cup)
10 cloves of garlic (from the confit)
28 oz can crushed tomatoes
2 15 oz cans cannellini beans (do not drain)
28 oz chicken bone broth
1/2 cup heavy cream
2 tablespoons kosher salt (diamond crystal)
1/2 teaspoon black pepper
Directions for Soup
- Add olive oil to a large heavy bottomed pot and warm over medium heat. Add onions and sauté for 6-8 minutes until translucent.
- Add garlic, crushed tomatoes, cannellini beans with the liquid and bone broth and raise heat to high.
- Bring to a boil and reduce heat to low. Let simmer for 20 minutes, then blend until smooth.
- Add cream, salt and pepper and stir to combine. Taste for seasoning.
Ingredients for Grilled Cheese (serves 4)
4 pieces sourdough bread
2 tablespoons softened butter
Kosher salt & black pepper
20 cloves garlic (from confit)
1 1/3 cup grated cheddar cheese
Directions for Grilled Cheese
- Preheat the oven to 450 degrees.
- Lay out the slices of bread on a baking sheet.
- Spread 1/2 tablespoon of butter on each piece of bread, and mash five gloves of garlic into the butter on each piece of bread.
- Sprinkle each piece with kosher salt, black pepper and 1/3 cup of shredded cheeese.
- Pop into preheated oven and toast up for about 8 minutes, until the cheese is melted and bubbly.