Tuscan White Bean & Rosemary Soup

Ingredients

• 1 cup dried cannellini beans, soaked overnight
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 stalks celery, diced
• 4 cups vegetable broth
• 2 sprigs fresh rosemary, leaves only
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup fresh parsley, chopped
• 1 cup grated Parmesan cheese

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 onion and cook until soft and translucent, about 5 minutes.
3. 03
   Add the garlic, carrot, and celery to the pot. Sauté for an additional 5 minutes until the vegetables begin to soften.
4. 04
   Stir in the drained cannellini beans, vegetable broth, rosemary leaves, salt, and pepper.
5. 05
   Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 45 minutes to 1 hour, or until the beans are tender.
6. 06
   Remove a portion of the soup and blend until smooth. Return the blended soup to the pot to thicken the broth.
7. 07
   Adjust seasoning with additional salt and pepper if needed. Remove from heat.
8. 08
   Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese.