White Bean and Rosemary Soup

[Guest guest]

White Bean and Rosemary Soup

 

2 15 ounce cans of white cannellini beans

2 sprigs fresh rosemary

1 1/2 tablespoon extra-virgin olive oil

salt and freshly ground black pepper

 

Open cans of beans, rinse and drain. Pour beans into a large sauce pan and add

water until the beans are covered by a depth of 1 inch. Add the fresh rosemary

sprigs and bring water to a boil in an uncovered pot. When the water boils,

reduce heat to a simmer and cover the pot. Cook for 25 minutes, stirring

occasionally to make sure the beans don't stick. Take the pot off the heat and

stir in the olive oil and salt and pepper to taste. Remove the rosemary sprigs;

they may have lost some leaves during cooking but these are soft enough to eat.

They can be left in the soup or removed. If a thicker soup is desired, crush

some of the beans with a wooden spoon against the side of the pot or use an

immersion blender to partially puree the soup. The soup can be served hot or

can be cooled and served at room temperature or even cold. Serves 4.