Creamy White Bean And Carrot Soup With Rosemary Oil

1. 1

   Cook the beans as directed in white-bean recipe.

2. 2

   Drain the beans, but reserve the cooking liquid.

3. 3

   Remove the herb stems and season with the salt and pepper.

4. 4

   Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth.

5. 5

   Add the remaining 1/4 teaspoon salt.

6. 6

   Transfer the soup to a saucepan and place over medium heat until hot.

7. 7

   Taste and season with additional salt and pepper if needed.

8. 8

   Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each.

9. 9

   Garnish with a sprig of rosemary and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.