garlic to the rescue

I am just not kicking this kidney infection at all, and I'm not going to run to the Dr. I'm taking nature's penicillin to an extreme level. 4 cloves of garlic is equal to an adult dose of antibiotic. So now I have licence to eat garlic bread and marinara to my heart's content. I'm also soaking some beans as we speak to make this soup tomorrow.

White Bean and Roasted Garlic Soup

1 T. olive oil
1 onion, chopped
1 t. salt
a few dashes of black pepper
1/2 t. fennel seeds, crushed
4 c. water or broth
3 c. cooked white beans
3 fresh sage leaves, chopped
1 bay leaf
juice of 1/2 lemon, or to taste
2 heads of garlic, roasted

To roast the garlic: Preheat your oven to 350. Take paper off cloves without breaking them and bake for 30 minutes.

In a soup pot over low heat, saute the onion with the olive oil and salt for about 7-10 minutes, until slightly brown and very soft. Add pepper and fennel and cook for another minute. Add the water, beans, sage and bay leaf. Simmer, uncovered, for 10 minutes.

Remove the bay leaf and add the roasted garlic. Remove from heat and puree. Add the lemon juice and stir to combine.

Serve garnished with grated carrots and parsley.