Rosemary White Bean Soup

‘Tis the season for soup!
I don’t know about you, but I’ve been on a soup kick this winter and I’m still going strong. This rosemary white bean is one of my favorites and just had to share it with you. For those of you with allergies or looking for a healthy meal, this recipe is dairyfree and gluten free. If you can eat gluten, I recommend a nice (warm) hearty loaf of bread for dunking. This is an easy and delicious dish to serve to guests or if you’re like me, make a batch or two and enjoy for that weeks lunch and/or dinner.   
What’s your favorite soup?
Rosemary White Bean Soup {from Barefoot Contessa}
1 pound dried white cannellini beans 
4 cups sliced yellow onion
¼ cup olive oil

2 garlic cloves
1 large (6”) branch of fresh rosemary
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
½ teaspoon ground black pepper
In a medium bowl, cover the beans with water by at least 1 inch and leave them in the fridge for at least 6 hours or overnight. Drain and Rinse.  In a large stockpot over low‐medium heat, sauté the onions with olive oil until the onions are translucent, about 12‐15 minutes. Add the garlic and cook over low heat for about 3 minutes. Add white beans, rosemary, chicken stock and bay leaf. Cover, bring to a boil and then simmer for 30 ‐ 40 minutes, until the beans are quite soft.  Remove the rosemary branch and bay leaf. Using either a food processor or food mill, pulse until soup is pureed. Return the soup to the pot to reheat. Add salt + pepper to taste. Serve hot.
Makes 6 servings.

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  1. Reminds me of a soup I had in Rome – zupa di faggioli (I think it was called?). So yummy – and delicious with hearty, rustic bread!

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