Tuscan White Bean & Roasted Garlic Soup

This recipe comes from the Skinny Taste blog. She uses dried beans and cooks them in the crockpot. It's sooooo gourmet. I've made it a few times now and we love it. I've changed it so that you can do it on the stove top and use canned beans. It's so simple, but it really packs a flavor punch.

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2 cans white beans (Great Northern)
1 bulb of garlic
3 cups broth
4 sage leaves
kosher salt and pepper to taste
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Preheat oven to 400 degrees. Peel your garlic and put most of the garlic (leave out 3 cloves) onto a square of tinfoil and drizzle with olive oil and sprinkle on a little salt.

Pinch the sides of the foil together so your packet is closed and won't drip. Put it in your oven and roast for 25 mins.

Rinse your beans and put them in a pot with the broth, sage,  and 3 cloves of garlic. Bring to a boil and let boil for about 15 mins.

When the beans and the garlic are done, combine everything in a blender and blend until smooth. If your soup is too thick, add a little water or broth.

Serve with grilled cheese sandwiches or a salad.