Creamy White Bean Soup With Rosemary And Parmesan

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 10 minutes. Add the garlic and saute for another minute.

2. 2

   Add stock, rosemary sprig, and Parmesan rind. Bring to a simmer and cook for at 30 minutes. Add the beans and cook for another 15 minutes.

3. 3

   Remove the Parmesan rind and rosemary sprig. Transfer the soup to a blender and puree (you might have to do this in batches). Test for seasoning and add additional salt and/or pepper if necessary. Adjust the consistency to your liking by adding additional stock.

4. 4

   Serve with a drizzle of extra virgin olive oil on top and crusty bread for dunking.

* Per serving · 4 servings · Values may vary.

No additional tips available.