Author Notes
about 15 years ago my good friend Nina gave me this delicious and easy recipe. I vary it by adding tomatoes and pasta or kale or whatever else feels appealing at the moment. I use canned beans but you can certainly use dried beans, soaked overnight, if you prefer. —sweet enough
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Ingredients
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3 tablespoons
olive oil
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1
large onion, diced
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2-3
ribs celery, diced
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3
carrots, peeled and diced
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2
cloved garlic, minced
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2
15 1/2 oz cans cannellini beans (or great northern or navy)
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1 sprig
fresh rosemary, leaves removed and finely minced
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4-5
cups chicken or vegetable stock
Directions
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place the olive oil over a medium high heat in a soup pot and cook the onion until it starts to turn translucent. add the garlic, celery, and carrot and cook for another 2-3 minutes, taking care not to burn the garlic. add the beans, rosemary and the broth. bring to just the point of a boil and lower heat. simmer uncovered for about 45 minutes.
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puree about 3/4 or the mixture in a blender (make sure soup is cool enough to handle) or better yet use an immersion blender.
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serve with a drizzle of excellent olive oil and some grated parmigiano reggiano
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