Tuscan White Bean and Rosemary Soup

Ingredients

• 1 pound dried cannellini beans, rinsed and soaked overnight
• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary
• 6 cups vegetable stock
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice, freshly squeezed

• 1 cup fresh parsley, chopped
• to taste extra virgin olive oil, for drizzling

Method

1. 01
   Drain and rinse the soaked cannellini beans. Set aside.
2. 02
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
3. 03
   Add the minced garlic and rosemary sprigs to the pot, and sauté for another 2 minutes until fragrant.
4. 04
   Add the drained beans to the pot, along with the vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
5. 05
   Remove the rosemary sprigs. Use an immersion blender to partially blend the soup to your desired consistency, leaving some beans whole for texture.
6. 06
   Season the soup with sea salt, black pepper, and lemon juice. Stir well and adjust seasoning as needed.
7. 07
   Ladle the soup into bowls. Garnish with chopped parsley and a drizzle of olive oil.
8. 08
   Serve hot, accompanied by crusty bread if desired.