White Bean Soup with Rosemary and Parmesan
Yield: 6 servings
1 1/2 c (10-1/2oz/330 g) dried small white (navy) beans pick over; discard damaged
3 T Olive oil
1 Yellow onion; minced
1 Carrot; wash; finely chopped
1 Celery stalk; finely chopped
1 t Fresh rosemary; minced
7 c (56 fl oz/1.75 l) chicken or vegetable stock or water
Pepper; freshly ground
1/2 c Parmesan; freshly grated
1 T Fresh parsley; minced
Soak the beans in lots of water for at least three hours. Drain.
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.
Place one-third of the bean mixture in a blender or processor and puree until smooth.
Return to soup and reheat. Adjust seasonings.
Ladle the soup into bowls and garnish with cheese and parsley and serve at once.
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