White Bean Soup with Rosemary
Yield
6 to 8 servingsPrep
10 minCook
1 hrsReady
?Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
diced |
|
| 1 |
carrots
peeled and sliced |
*
|
|
| 1 | Celery |
celery stalks
sliced |
*
|
| 2 | tablespoons |
garlic
minced |
|
| ½ | cup |
ham
dry country ham or prosciutto |
*
|
| ¾ | pound |
white kidney beans, canned
or navy beans, prefer cannellini |
|
| 2 | tablespoons |
rosemary leaves
fresh, chopped |
|
| 8 | cups |
chicken broth
|
|
| ½ | teaspoon |
black pepper
|
|
|
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
diced |
|
| 1 |
carrots
peeled and sliced |
*
|
|
| 1 | Celery |
celery stalks
sliced |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 118 | ml |
ham
dry country ham or prosciutto |
*
|
| 340.2 | g |
white kidney beans, canned
or navy beans, prefer cannellini |
|
| 3E+1 | ml |
rosemary leaves
fresh, chopped |
|
| 1.9 | l |
chicken broth
|
|
| 2.5 | ml |
black pepper
|
|
| 0 |
salt
|
*
|
Directions
HEAT THE OIL IN A LARGE saucepan over medium heat.
Add the onion, carrot, celery, garlic and ham and sauté, 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.
Purée 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.
