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Prep Time
10 mins
Total Time
30 mins


1 head
2 tsp
olive oil
10 mL
onion, chopped
1 cup
white wine
250 mL
1 carton
reduced sodium chicken broth
900 mL
1 can
six bean blend, drained and rinsed
540 mL
2 tsp
chopped fresh thyme
10 mL
1 tsp
chopped fresh rosemary
5 mL


Step 1

Preheat oven to 450°F (220°C). Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 tsp (5 mL) olive oil and wrap in foil. Roast until soft, about 25 min.

Step 2

Meanwhile, heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions and sauté until lightly golden, about 4 min. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 min.

Step 3

Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish each with remaining herbs.


One cup of this mixed bean blend will add 10 grams of fibre to your diet – that's a whopping 40% of your daily recommended intake.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
1 g
18 g
6 g
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