Carrot And White Bean Soup

By Sunset
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1 head garlic (3 1/2 to 4 oz.)

About 1 tablespoon olive oil

1 onion (about 8 oz.), peeled and chopped

Salt and pepper

1/2 cup dry white wine

3 cans (14 1/2 oz. each) fat-skimmed chicken broth

1/4 teaspoon saffron threads, crumbled, or 1/8 teaspoon powdered saffron

2 1/2 pounds carrots, peeled and cut into 1/2-inch chunks

2 cans (15 oz. each) small white beans, rinsed and drained

1/4 cup dry sherry

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