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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This looks yummy! Good work updating the blog Amanda, sorry i’ve been a bit slack.. I have a backlog of recipes I need to write up. It will be done.. eventually. Yesterday Bill gave us a huge bag of his delicious, gigantic (and organic) green beans, It made me think of you! Julie
No worries! I’m excited to see your recipes whenever you get them up.
Love Bill’s green beans. Miss you all!