White Bean Soup
If you have been keeping up with our blog and Instagram, you have surely noticed that Monday is soup night in our house. Coming up with different soups for every week is so much fun since there is so much to do with soup. We tried this soup for the first time on the first Monday of June, and we were very pleased with the results!
White Bean soup is super easy to make, and if you love white Cannellini beans as much as we do, we recommend trying this soup. To make this recipe, you must soak your dried white beans in a pot of water overnight. Then in a large stock pot, sauté the onion with olive oil for about 10 minutes, adding the garlic and cooking for another 2 minutes. Then it is time to add the dried white beans, the stock, the rosemary, and the bay leaf. Bring this mix to a boil then let it simmer for about 30 to 35 minutes. Once the beans have become soft, remove the bay leaf and rosemary, then puree the soup. Lastly add salt and pepper to taste and the drained can of Cannellini beans. Top it with some additional olive oil and serve!
a. Ingredients:
One 24 oz bag of dried cannellini beans
1 medium onion; diced
1 garlic clove; minced
1/3 cup of olive oil
1 fresh rosemary sprig
1 bay leaf
2 quarts of chicken stock
Salt and pepper to taste
One 19 oz can of cannellini beans; drained
b. Directions:
In a large pot, cover the dried beans with water and let them sit overnight
In a large stock pot, over medium heat sauté the onions with the olive oil for approximately 10 minutes; add the garlic and cook for an additional 2 minutes
Add the dried white beans, rosemary, stock, and bay leaf; bring to a boil and cover, simmer for 30-35 minutes or until beans are very soft
Remove the rosemary and bay leaf; puree the soup with an emersion blender
Add salt and pepper to taste and the can of drained beans; drizzle with more olive oil
