Rosemary White Bean Soup

This was a quick, filling and easy dinner on Saturday – perfect for winding down after a long and busy day that included brunch (see update post soon), meeting Thomas Keller, tasting some delicious wines, and grocery shopping while tipsy (from the wine tasting!). This weekend was one of those weekends that really makes me appreciate being in New York – and getting out and replenishing my Vitamin D certainly helped too!

Rosemary White Bean Soup (makes 2 generous servings)

1 small (or 1/2 large) yellow onion, chopped

a couple cloves of garlic, minced

1 c. chicken stock

1 can of cannellini beans – drained and rinsed

olive oil

chopped rosemary (fresh or dried)

bay leaf

kosher salt

ground black pepper

Heat olive oil in a medium saucepan and add onions and garlic. Season with chopped rosemary (about 1 tsp) and a few dashes of salt and pepper to taste. Saute until onions are translucent and aromatic. Add beans, chicken stock, and bay leaf. Bring mixture to boil and simmer for about 10 minutes. Turn off heat, let soup cool for about 5 minutes, then add to a food processor or blender and blend until smooth (or to the consistency that you would prefer). Eat and enjoy!

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