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Creamy White Bean Soup with Rosemary and Parmesan

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Level: Easy

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Description

This creamy white bean soup relies on just a few key ingredients, other than the beans, for flavor: great stock, fresh rosemary, and a Parmesan rind.

Ingredients

  • 3 Tablespoons Olive Oil, Plus Extra For Serving
  • 1  Large Onion, Sliced
  • Salt And Pepper, to taste
  • 2 cloves Garlic, Chopped
  • 4 cups Rich Chicken Or Vegetable Stock, Preferably Homemade, And Up To 1 Additional Cup As Needed
  • 1 sprig Rosemary
  • 1  Parmesan Rind
  • 4 cups Cannellini Beans, Canned Or Cooked From Dried, Drained

Preparation

Heat the olive oil in a large pot over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 10 minutes. Add the garlic and sauté for another minute.

Add stock, rosemary sprig, and Parmesan rind. Bring to a simmer and cook for at 30 minutes. Add the beans and cook for another 15 minutes.

Remove the Parmesan rind and rosemary sprig. Transfer the soup to a blender and puree (you might have to do this in batches). Test for seasoning and add additional salt and/or pepper if necessary. Adjust the consistency to your liking by adding additional stock.

Serve with a drizzle of extra virgin olive oil on top and crusty bread for dunking.

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