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Tomato, White Bean & Rosemary Soup




Source of Recipe


Macklinda


List of Ingredients




1 medium yellow onion, diced
3 cloves garlic, thinly sliced
2 tablespoons virgin olive oil
2 cans chicken broth (just over 2 cups)
15 ounces tomato sauce
2, 15 ounce cans cannellini beans (white beans)
2 springs fresh rosemary leaves
salt & pepper



Recipe



In a stockpot with a heavy bottom, sauté the onion and garlic in olive oil over medium heat until the onion has softened.
Add the chicken stock and the tomato sauce.
Bring to a boil, add the beans and the liquid from the can and bring to a boil again.
Stir in the rosemary.
Reduce heat, cover, and simmer 30 minutes.
This next step is optional, remove about 2 cups of the soup mixture and puree, stir back into the soup (I recommend doing this it makes the soup creamer.)
Season with salt and pepper.
Serve with crusty French bread for dipping.