White Bean Soup With Rosemary
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
5 cups canned cannellini beans, rinsed and drained
4 cups sliced yellow onions
1/4 cup extra-virgin olive oil, plus additional to serve
3 cloves garlic, minced
1 large branch fresh rosemary, 6 to 7 inches long, plus more for garnish, if desired
2 quarts fresh or canned chicken stock
1 bay leaf
brown sugar
kosher salt
freshly ground black pepper
white pepper
Directions:
In a large stockpot, heat olive oil over medium heat. Add onions, sprinkle with a pinch of brown sugar and salt, and slowly cook until translucent, about 10 to 15 minutes.
Add garlic and bay leaf and cook until garlic becomes fragrant, about 5 minutes. Add beans, rosemary, and stock. Bring to a boil, reduce heat and simmer for about 30 to 40 minutes. Remove rosemary branch and bay leaf.
Run the soup through the coarsest blade of a food mill, or process in a food processor or blender (in batches, if necessary) until coarsely pureed. Return to the pot and bring to a gentle simmer.
Check seasonings, adding more salt and pepper (black and white) as needed. Serve hot, garnishing with a drizzle of olive oil and rosemary sprig, if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2542/White-Bean-Soup-With-Rosemary103378.shtml
Recipe ID: 74251
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