White Bean and Rosemary Soup

Last night my husband was out and my mom was visiting so I thought it would be a great night for a soup and salad dinner. There are several soups that I have been meaning to try, specifically the Barefoot Contessa’s version of White Bean and Rosemary Soup. I did not have time to soak the beans like she recommends in her version, so I used canned beans instead and I still think it turned out perfectly! This soup is not only good for you, but can be prepared in less than 30 minutes when using canned beans. This is not the time for dried rosemary, only the fresh stuff! It is delicious!

White Bean and Rosemary Soup
Adapted from Barefoot Contessa
Serves 2-3

2 cans of cannellini beans, drained and rinsed
1 ½ cups diced yellow onions
1 tablespoon olive oil
2 garlic cloves, minced
1 large branch fresh rosemary
2-3 cups of chicken stock (depending on how thick you want it)
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Directions
In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, salt and pepper. Cover, bring to a boil, and simmer for 20 to 30 minutes. Remove the rosemary branch. Use an emersion blender until the soup is smooth or if you prefer a more textured soup place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and season with salt and pepper if needed. Serve hot.