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White Bean Soup with RosemaryWhite Bean




Source of Recipe


Karri Ann Allrich, author


List of Ingredients




2 tablespoons virgin olive oil
1 yellow onion, peeled and diced
2 celery stalks, trimmed and chopped
5 cloves garlic, minced
1/3 cup white wine
2 medium Yukon Gold or white potatoes, peeled and diced
3 (1 lb.) cans white cannellini beans, drained, rinsed
5 to 6 cups organic chicken or vegetable broth
2 teaspoons fresh rosemary leaves, chopped
sea salt and freshly ground pepper, to taste
1 cup baby spinach leaves or escarole, washed
1/4 cup freshly squeezed lemon juice
1/2 cup chopped fresh Italian parsley
extra virgin olive oil for drizzling
freshly grated Parmigiano Reggiano (or good Parmesan) for garnish, if desired


Recipe



Heat the olive oil in a heavy bottomed soup pot, and add the onion and celery, stir and sauté for about 5 minutes until the onions have softened. Add the garlic and stir briefly; keep the garlic from browning. Add the wine and half of the white beans, and mash lightly with a potato masher. Add the remaining half of the white beans, diced potatoes and broth. Sprinkle in the rosemary, sea salt and pepper, stir and bring to a simmer, cooking the soup for about 10 minutes. Stir in the spinach and lemon juice, cover and simmer for 5 minutes. Uncover and add the chopped parsley right before serving. Taste and adjust the seasoning. Ladle into bowls and serve with a drizzle of extra virgin olive oil on the top. Pass around some freshly grated Parmigiano for garnish, and a basket of warm rustic bread or corn muffins.

Serves 4 as a meal, 6 as an appetizer