Rosemary White Bean Soup

Thank you Ina Garten!  This makes a gigantic batch of soup.  It is earthy, savory, creamy deliciousness.  I’m so happy it’s soup season! -Amanda

Rosemary White Bean Soup

1 lb. dried navy beans

1/4 cup extra virgin olive oil

3 large onions, chopped

2 cloves garlic, minced

1 bay leaf

1 sprig rosemary

2 quarts organic vegetable stock

2 teaspoons salt

1/2 teaspoon black pepper

Directions

1.  Cover the beans with water and soak at least 6 hours, or overnight.

2.  In a deep soup pan, saute onions in olive oil until translucent, about 10 minutes.

3.  Add garlic and saute another 3 minutes.

4.  Add bay leaf, rosemary, white beans (drained) and stock.  Simmer 30-40 minutes until the beans are soft.

5.  Puree until smooth.  Add salt and pepper to taste.

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