Preparation Steps

• Place rinsed beans, 3 cloves of the peeled garlic, water, and a few sage leaves in the crock pot. Cover and set to HIGH for 4 hours, or until beans are soft. Do not add salt at this stage.
• Meanwhile, preheat your oven to 400°F (200°C).
• Place the remaining peeled garlic cloves in the center of a 7x7 inch square of aluminum foil. Cover the garlic with olive oil and a little salt.
• Seal the aluminum foil tightly and place it in the preheated oven for 25-30 minutes, until the garlic is soft and golden.
• Remove the roasted garlic from the oven and set aside until the beans are done.
• When the beans are soft, stir in the bouillon until dissolved. Carefully transfer about half of the beans and liquid, along with the roasted garlic, to a blender.
• Blend until smooth. Pour the pureed mixture back into the crock pot. Repeat the blending process with the remaining beans and liquid until you achieve your desired soup consistency.
• Alternatively, use an immersion blender directly in the crock pot to puree the soup to your liking.
• Taste the soup and adjust seasoning with kosher salt and white pepper as needed.
• Serve the soup hot, garnished with fresh sage leaves and a sprinkle of white pepper. You can also add a few whole roasted garlic cloves on top if desired.