Monday, March 31, 2014

White Bean Rosemary Soup

I'm always leery of soups that have so few, and simple, ingredients.  This soup, though, shines with its simplicity and is bursting with the lovely notes of fresh rosemary.  It's light, yet flavorful and very filling.  This is a perfect compliment to a hearty green salad and some good crusty bread.  Or, serve this with a main dish that is a little lacking when it comes to a protein component.

I got the recipe here and like most of Dreena Burton's recipes, tweaked it only slightly.

White Bean Rosemary Soup
serves 6-8

  • 1 medium onion, chopped
  • 1 1/2 cups chopped celery
  • 1 TBLS minced garlic
  • 2 tsp dry mustard
  • 4 cans white beans, rinsed and drained
  • 3 cups broth + 1 1/2 cups water
  • 2 tsp finely chopped fresh rosemary
  • 1 1/2 - 2 TBLS lemon juice, to taste
  • salt and pepper, to taste
--Saute onion and celery in stock pot until soft
-- Add garlic and mustard and saute another 2 minutes
-- Add three cans of beans, liquid, and rosemary.  Simmer 10 minutes and puree until very smooth
-- Add the last can of beans and lemon juice and heat through.
-- Season with salt and pepper to taste.

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