White Bean Soup With Rosemary and Parmesan

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READY IN: 2hrs 15mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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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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