Rosemary White Bean Soup

I tend to crave a big heaping bowl of soup when it's wet and cold outside. Since I am trying be better about saving money and trying to become a  better cook- really want to try out Ina's Rosemary White Bean Soup. Lisa at Celebrations at Home recently blogged about the recipe and she has got me inspired. It looks so yummy....and easy to make! Win, win. The only thing better is if Ina would come right to my apartment and make the soup for me!

Thank You Ina.

1 pound dried white cannellini beans

4 cups sliced yellow onion
¼ cup olive oil
2 garlic cloves
1 large (6”) branch of fresh rosemary
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
½ teaspoon ground black pepper
In a medium bowl, cover the beans with water by at least 1 inch and leave them in the fridge for at least 6 hours or overnight. Drain and Rinse.  In a large stockpot over low‐medium heat, sauté the onions with olive oil until the onions are translucent, about 12‐15 minutes. Add the garlic and cook over low heat for about 3 minutes. Add white beans, rosemary, chicken stock and bay leaf. Cover, bring to a boil and then simmer for 30 ‐ 40 minutes, until the beans are quite soft.  Remove the rosemary branch and bay leaf. Using either a food processor or food mill, pulse until soup is pureed. Return the soup to the pot to reheat. Add salt + pepper to taste. Serve hot.
makes 6 servings.