Recipe

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• 1 lb white dried cannellini beans
• 4 cups onions, sliced
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 large fresh rosemary sprig (6-7 inches)
• 2 quarts chicken stock
• 1 bay leaf
• 2 tsp kosher salt
• 1/2 tsp fresh ground pepper

• 1 In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• 2 In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes.
• 3 Add the garlic and cook over low heat for 3 more minutes.
• 4 Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
• 5 Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
• 6 Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.