If you love garlic, you'll really love this version of white bean soup. Roasting the garlic first brings out the flavor and the result is a rich tasting soup that doesn't need tons of complicated spices.
You can roast the garlic in your oven, but since that can take an hour, I usually just roast my garlic on the stove top. Keep the skin on and roast garlic for 10 minutes until dark golden brown.
The mild flavor of the leek works perfectly with the strong roasted garlic flavor in the soup. If you've ever wondered how to properly wash and chop a leek, I've got a blog post on that HERE.
I used carrots and white potato in this recipe, but you can use sweet potato, cabbage, cauliflower or any other veggies you have on hand that you think would go well with the roasted garlic flavor.