White Bean Soup With Rosemary Recipe

Step 1

HEAT THE OIL IN A LARGE saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add the beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning). Recover the pot and simmer for 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. Serves 6 to 8. The soup can be made up to three days in advance and refrigerated, covered.

Things You'll Need

  • 2tb Olive oil
  • 1c Diced onion
  • 1 Carrot, peeled and sliced
  • 1 Celery stalk, sliced
  • 2tb Minced garlic
  • 1/2c Diced country ham or prosciu
  • 3/4lb Dried cannellini or navy bea
  • 2tb Fresh chopped rosemary (2 t
  • 8c Chicken stock
  • 1/2ts Pepper
  • Salt

About this Author

iChef.com - Recipes, food and cooking information.