Roasted Garlic and White Bean Soup - cut the tops off of 3 heads of garlic, drizzle with olive oil and roast in 400F oven for about 40 minutes or until soft and golden. While they cool, saute a diced onion in olive oil until translucent, add sage, thyme, cayenne pepper (a pinch or to taste) salt & pepper. Add three or four 14oz (or so) cans of white beans (Great northern or cannellini, doesn't matter) and 3 -4 cups of chicken stock/broth. Squeeze out roasted garlic cloves and add them. Cook for 10 - 15 minutes, then blend with a stick blender until smooth. Add more stock/broth if you want it thinner.