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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a very hearty soup. Great with crusty rustic white bread. Ingredients:
1 1/2 c dried small white (navy) beans pick over; discard damaged |
3 t olive oil |
1 sweet yellow onion; minced |
1 carrot; wash; finely chopped |
1 celery stalk; finely chopped |
1 t fresh rosemary; minced |
7 c chicken or vegetable stock or water |
salt & pepper to taste |
1 c parmesan; freshly grated |
Directions:
1. Soak the beans in lots of water for at least three hours. Drain.
2. Cook the onion, carrot and celery in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender - about an hour and a half. Cool slightly.
3. Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings.
4. Ladle the soup into bowls and garnish with cheese and serve at once.
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