Yield: 4-6 servings
Creamy White Bean Rosemary Soup
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Ingredients
- 3 15 oz cans white cannellini or great northern beans rinsed and drained.
- 4 cups sliced yellow onions (from 2 large onions)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 large branch fresh rosemary off the stem
- 1 1/2 quarts chicken stock
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cayenne pepper to taste (optional)
- Bacon for topping
Instructions
In a 5-6 qt. large stock pot or dutch oven heat the olive oil on medium high heat. Add the onions and cook for about 15 minutes- or until soft and golden. Add the garlic and cook for another few minutes.
Add the beans, broth, rosemary, salt & pepper. Bring to a boil, and then simmer for about 20 minutes. Use an immersion blender, food processor, or regular blender to purée the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon.
Notes
Recipe adapted from: The Food Network