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glenda_al

Gotta tell you about the soup I had for lunch today.

14 years ago

We have a place here called Zoe's and they have added this to their menu and I had it for the first time today.

Rosemary White Bean Soup

1 lb white dried cannellini beans

4 cups onions, sliced

1/4 cup olive oil

2 garlic cloves, minced

1 large fresh rosemary sprig (6-7 INCHES)

2 quarts chicken stock

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon fresh ground pepper

Directions:

1In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.2In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes.3Add the garlic and cook over low heat for 3 more minutes.4Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.5Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.6Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

They had small chopped rosemary without the stems of course in the soup.

Man, was that good!

Just had to share.

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