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White Bean Soup with Rosemary Recipe

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This recipe for White Bean Soup with Rosemary is from The Iacobucci Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 1/2 cups finely chopped yellow onions
2 cloves garlic, finely chopped
1 branch rosemary
3 cups drained cannellini bean (2-14.5 oz. cans)
4 cups chicken broth
salt
pepper
Directions:
Directions:
In a large, wide-bottomed stock pot or saucepan over medium heat, heat the oil. Add the onions, garlic and rosemary and cook stirring occasionally until the onions are soft and translucent, about 15 minutes

Add the white beans and broth, cover loosely, increase the heat to medium-high, bring to a simmer, and cook for 3-5 minutes.

Remove from heat. Set aside to cool for 5 to 10 minutes. Remove and discard the rosemary branch.

Transfer the cooled soup, in batches if necessary, to blender or processor. Puree to the desired consistency. Return the soup to the pot, and reheat. Season with salt and pepper to taste.

 

 

 

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