White Bean Soup With Rosemary
Category: Soups
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Serves/Makes: 6
Ready in: 30-60 minutes
- 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
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 Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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