Tuscan White Bean Soup with Rosemary

Ingredients

• 2 cups dried cannellini beans, rinsed and soaked overnight
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 4 cups vegetable stock
• 1 can diced tomatoes, drained
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 small carrot, diced

Method

1. 01
   Drain and rinse the soaked cannellini beans thoroughly.
2. 02
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. 03
   Add the minced garlic and cook for another minute until fragrant.
4. 04
   Tie the rosemary sprigs with kitchen twine and add them to the pot along with the diced carrot. Stir to combine.
5. 05
   Add the drained cannellini beans, vegetable stock, and diced tomatoes to the pot. Stir well.
6. 06
   Season with salt and freshly ground black pepper. Bring the mixture to a boil.
7. 07
   Reduce the heat to low and let the soup simmer for approximately 90 minutes, or until the beans are tender.
8. 08
   Remove the rosemary sprigs and adjust seasoning if necessary. Serve hot with crusty bread.