Rosemary White Bean Soup

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Rosemary White Bean Soup

Yield 6

ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, sliced
• 4 cloves garlic, minced
• 2 15-ounce cans cannellini or Great Northern beans, rinsed and drained
• 4 cups chicken bone broth
• 1 bay leaf
• 1 large spring fresh rosemary
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon fresh chives
• 3 teaspoons lemon zest

Instructions

1. In a large pot heat oil over medium heat, add the garlic and sauté 1 minute, add the onions and sauté until soft (about 5 minutes)
2. Add 1/2 of the beans (reserve the remaining 1/2), chicken broth, bay leaf, and rosemary sprig.
3. Bring to a boil, and reduce to a simmer for 25 minutes.
4. Remove the rosemary branch and the bay leaf, and allow to cool.
5. Add the soup to a high-speed blender and process until velvety smooth. Return to pot and add remaining whole beans and salt. Adjust seasonings.
6. Divide among 6 bowls and top with fresh pepper, chives, and lemon zest.

Nutrition Facts

Calories

224

Fat

5 g

Sat. Fat

1 g

Carbs

24 g

Fiber

8 g

Net carbs

16 g

Sugar

2 g

Protein

14 g

Sodium

396 mg

Cholesterol

0 mg