Rosemary white bean soup

  • 500g dried white cannellini beans
  • 3 yellow onions, sliced
  • 60ml good olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary
  • 2L chicken stock
  • 1 bay leaf
  • 2 tsps salt
  • 1/2 tsp freshly ground black pepper
1) In a medium bowl, cover the beans with water by at least 2cm and leave them in the refrigerator for 6 hours or overnight. Drain.

2) In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.

3) Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

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