Rosemary White Bean Soup

This dental procedure has really set me back on what I can eat.  I’ve already devoured the broccoli cheese soup from a few days ago.  Yesterday, I decided to make a bean soup and here are the results.

First, you need to soak your beans for at least 6 hours.  Preferably overnight as it makes the cooking process go faster.

Chop up 3 to 4 medium sized yellow onions.  This recipes uses a lot for the flavor and the sweetness and not just because I love onion.  Pour in your 1/4 cup of oil and cook these over low to medium-low heat for about 15 minutes.  They should start to turn translucent.

Add about 1 tablespoon of chopped garlic and continue to cook over low to medium-low heat for 3 more minutes.  Add your salt and pepper as well.

Add your beans, rosemary, chicken stock ( I used leftover homemade vegetable stock), and bay leaves.  Cover and bring to a boil then lower the heat to a simmer and continue to cook for 30 to 45 minutes until the beans are tender.

Once the beans are done, it is time to blend up the soup.  I used my trusty ninja immersion hand blender but you can easily use a food processor or standard blender. Just be sure to blend small batches as you don’t want a soup explosion on your ceiling.

I garnished mine with a little green onion.  I bet some cheddar cheese and a little sour cream on top would go quite well with this.
Rosemary White Bean Soup

1 lb of dried white cannellini beans
4 cups sliced yellow onion (3 to 4 medium onions)
1/4 good olive oil
1 tablespoon of chopped garlic
1 tablespoon of rosemary
2 quarts of chicken or vegetable stock
2 bay leaves
2 teaspoons kosher salt
1/2 teaspoon black pepper

In a good sized bowl, cover the beans with water and allow them to soak overnight.

In a large pot over low to medium low heat, sauté the onions in the olive oil for about 10 to 15 minutes.  Add the garlic and continue to cook for 3 more minutes.  Add the drained white beans, rosemary, chicken stock, and bay leaves.  Cover and bring to a boil then lower the heat and simmer for 30 to 45 minutes until the beans are tender.  Remove the bay leaves.  Use a food processor or immersion blender and puree the soup until a nice and smooth consistency.  Serve with your favorite garnish.