White Bean Soup with Rosemary
This soup is delicious, healthy and easy to make. A perfect accompaniment to a light meal, as it is not too heavy. The pureed beans and caramelized onions have a rich, flavorful consistency, and the rosemary adds just the right amount of fresh herb aroma.
5 cups canned cannellini beans, rinsed and drained
4 cups sliced yellow onions
1/4 cup good olive oil, plus additional to serve
3 cloves garlic, minced
1 large branch fresh rosemary, 6 to 7 inches long
2 quarts fresh chicken stock (low-sodium if using canned)
1 bay leaf
Brown sugar
Kosher Salt
Freshly ground black pepper
White pepper
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, drizzling a little good olive oil on top, if desired.
Adapted from a recipe from Ina Garten.
