Creamy Rosemary And White Bean Soup

1. 1

   Cook onion in olive oil until soft and translucent, then add the rosemary leaves and cook until fragrant.

2. 2

   Rinse and add a can of cannellini beans along with 1 bay leaf. Pour in low-sodium chicken broth to just barely cover beans. Bring to a boil, reduce heat, and simmer about 20 minutes.

3. 3

   Remove bay leaf and puree soup in a blender or with an immersion blender until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.