This is a really great winter soup – thick, creamy, delicious, and really satisfying. White beans are simmered in vegetable stock with garlic and onions, seasoned with black pepper and rosemary, and pureed until smooth. Perfect with a chewy grain bread or crusty baguette!
Creamy White Bean & Garlic Soup – makes 4 generous servings
- 2 Tablespoons oil
- 2 Tablespoons chopped onion
- 2 Cans white beans
- 3-4 large cloves garlic
- 4 C vegetable stock
- 1/4 tsp. ground dried rosemary
- salt, pepper to taste
In a large pot, heat oil and add onion, sauteing until tender. Add beans, stock, and rosemary. Bring to a boil, then reduce and simmer until garlic is soft and tender, about 10 minutes.
Puree either with a stick blender, or by ladeling soup into a standard blender and blending in small batches until completely smooth. Return soup to pot and season with salt and freshly cracked black pepper to taste.