Navy Bean and Onion Soup

This is a harty soup and is a good main course. This would be very good on a cold winter evening.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 3  large yellow onions, peeled and thinly sliced
• 4  cloves garlic, peeled and minced
• 8  shallots, peeled and thinly sliced
• 1  medium bay leaf
• 1  pinch fresh thyme
• 1  pinch fresh rosemary
• 2  cups  cooked navy beans
• 1  cup dry white wine
• 1  cup madeira wine
• 1  quart  chicken stock, plus extra if needed to thin the soup
•  salt
•  freshly ground black pepper
• 4 -6  tablespoons  crumbled Roquefort cheese

Directions

1. Heat the oil in a heavy stock pot over medium- high heat.
2. Add the onion, garlic, and shallots, and quickly saute until golden brown, stirring continuously.
3. Add the bay leaf, thyme, and rosemary, and saute for 1 minute.
4. Add the beans, wine, and Madeira, stirring well.
5. Add the stock, stirring to incorporate the ingredients, and bring to a boil.
6. Reduce the heat, cover, and simmer for 45 minutes, stirring occasionally.
7. (The longer the beans cook the more they will fall apart and thicken the soup. If a smoother, creamier consistency is desired, remove the pot from the stove and puree the soup in the pot with a hand blender. If the soup appears too thick, dilute it with st) Remove the pot from the heat and adjust the seasonings to taste.
8. Ladle the soup into cups and sprinkle each with a tablespoon of the cheese.