Creamy Rosemary and White Bean Soup
Delicate and creamy with a lovely hint of rosemary
This soup is rich in calcium as white beans are a great source of this important mineral. It’s delicious and light, very easy to make and can be served either as a starter or lunch.
You simply fry the onions and garlic in olive oil until soft. Rinse and add a can of organic white beans (cannellini) together with organic vegetable broth and the sprig of rosemary. Bring to a boil, remove rosemary and purée the soup in a blender or hand held mixer until smooth. Serve with a drizzle of olive oil and some black pepper if you wish. Enjoy!
INGREDIENTS:
2 cans white cannellini beans (or use dried beans, soaked overnight)
2 onions
2 garlic cloves
2 tbs olive oil
1 large fresh rosemary sprig (10 cm)
4 cups vegetable broth
Himalayan salt and fresh ground pepper to taste
INSTRUCTIONS:
In a large pan, sautè the onions with olive oil until soft - approx 3-5 mins.
Add the garlic and cook another 2 mins.
Add the rinsed white beans, rosemary sprig and broth.
Cover, bring to boil and simmer for 30 mins.
Remove rosemary sprig.
Blend the soup until smooth for 30-60 seconds.
Add salt and pepper to taste.
Drizzle with olive oil and serve hot.
