White Bean and Rosemary Soup
Kathy Danell
Beans are good for us, so is this soup!
ingredients
- Croutons: 2 whole heads garlic
- 1/4C + 2t olive oil
- 1t salt + 1/2t pepper
- 1/2 loaf unsliced wheat bread, cut in 1" pieces
- Soup:
- 1T butter + 2T olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped in 1/4" coins
- 2 stalks celery, cut in 1/4" slices
- 4C chicken or vegetable broth
- 2 cans (14.5oz) white beans, drained/rinsed
- 2T fresh rosemary, chopped
directions
- 1
1 Preheat oven to 400 degrees. Slice off tops of garlic heads so cloves are just exposed. Rub each with 1t olive oil; wrap loosely in foil. Roast 25-30 minutes. Remove from oven (but leave oven on); let garlic cool. Squeeze cloves from the heads into a small bowl. Mash with a fork and set aside.
- 2
2 In a large bowl, combine half the roasted garlic with 1/4C olive oil, salt, and pepper. Add bread and toss until well coated. Place bread on a baking sheet and bake 20 minutes, turning once or twice. Remove and set aside.
- 3
3 To make soup: in a large saucepan, heat butter and 2T olive oil over medium heat. Add onion, carrots, and celery. Cook about 10 minutes until tender. Add broth and remaining half of garlic and bring to a boil. Reduce heat and cook 20 minutes, until carrots are very tender. Add drained beans and rosemary; cook 10 minutes.
- 4
4 Puree half the soup until smooth. Stir with remaining soup to combine. Serve in bowls, topped with croutons and drizzled with oil.
Source: Kathy Danell
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