Ingredients

• 1 head garlic, ⅓ top cut off
• 1 teaspoon olive oil
• 2 leaks, sliced, white parts only
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 medium carrots, cut into ½-inch cubes
• 2 small russet potatoes, peeled and cut into ½-inch cubes
• ½ medium celeriac, peeled and cut into ½-inch cubes
• 1 small head escarole, washed, stemmed, and leaves cut into 1-inch pieces
• 10 cups fortified chicken broth
• ½ cup frozen baby lima beans, defrosted
• ½ cup frozen green beans, defrosted
• 2 tablespoons fresh parsley leaves, minced
• Salt and ground black pepper

Directions

1. Preheat oven to 450°F.  Cover garlic with olive oil and bake for 30 minutes.  When done, remove from oven and squeeze garlic head so cloves pop out into a bowl.  Mash garlic.
2. Using a Dutch oven, place tomatoes, carrots, potatoes, celeriac, leeks, fortified broth, and mashed garlic paste.  Bring to boil over medium-high heat, then reduce heat to medium-low to simmer. Simmer covered  until vegetables are tender, about 25 minutes.
3. Using the back of a large spoon, mash some potatoes against side of pot.  This will thicken the soup. Stir in escarole and beans.  Cook until about 5 minutes. Stir in parsley; adjust seasonings with salt and pepper.
4. Serve immediately with hearty bread or crostini floated on soup, if desired.