Sunday, January 22, 2012

Rosemary White Bean Soup

This soup is a regular at our house, because it is super simple to make, we usually already have all of the ingredients in the house, and everyone likes it. It is filling enough to use as a main course for a weeknight family meal, but also nice enough to be served as a first course for a more formal meal. Be sure to tie up the rosemary in cheesecloth, otherwise you will be spending an additional 15 minutes pulling out individual rosemary leaves that have fallen off of the main branch! Our Vitamix has pretty much taken care of stray rosemary leaves in the past, but if you have a less powerful blender, you may not be happy with the results. So use your cheesecloth. Maya (my 8 yo dd) would like everyone to know that this is her bowl of soup and that she added the pepper to it. Nice job Maya!

This is good served with bread or a salad- or both.

                                                    Rosemary White Bean Soup
                                                          Emma Rating  ♥♥♥♥

Serves 6+

4 cans cannellini beans, rinsed and drained
4 cups onions , chopped
2 cloves garlic, minced
1/8 cup olive oil
2 quarts vegetable broth
1 6” branch of fresh rosemary, tied in cheesecloth
1 bay leaf
salt, to taste
pepper, to taste

Heat olive oil in large heavy pot, add onions and cook until translucent. Add garlic and cook on low for about one minute more.

Add vegetable broth, rinsed beans, rosemary, bay leaf and a bit of salt and pepper. Cover, bring to boil, and then reduce to a simmer. Cook for 30 minutes.

Remove the rosemary and bay leaf. Puree soup, in batches if needed, and return to pot.  Add salt and pepper to taste. Enjoy!