White Bean Soup With Rosemary and Parmesan
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 354.88 ml dried small white navy beans
- 44.37 ml olive oil
- 1 yellow onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 2 garlic cloves, minced
- 4.92 ml fresh rosemary, minced
- 1656.13 ml chicken stock or 1656.13 ml vegetable stock
- salt, to taste
- fresh ground pepper, to taste
- 118.29 ml freshly grated parmesan cheese
- 14.79 ml fresh parsley, chopped
directions
- Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
- In large pot over medium heat, warm olive oil.
- Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
- Add garlic and rosemary and continue to saute for 3 minutes.
- Add drained beans and stock.
- Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
- Remove from heat and let cool slightly.
- Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
- Season to taste with salt and pepper.
- Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.
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RECIPE SUBMITTED BY
Registered Dietitian
Nutrition Coach
Master of Science in Health Science/Adult Fitness