Creamy White Bean Soup

Photo by Janelle Shank

Photo by Janelle Shank

Recipes developed for Edible Omaha by Julie Kolpin and Mary Oswald

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 small yellow onion, diced
2 tablespoons chopped fresh rosemary, divided
5 cloves garlic, minced
¼ teaspoon kosher salt
½ teaspoon fresh-cracked black pepper
1 pound or 3 cups dry white beans, soaked and cooked per package instructions (may substitute 6 cups of canned cannellini or other white beans)
5 cups chicken broth, divided
⅔ cup heavy whipping cream
Additional salt and pepper

In a large saucepan over medium heat, add olive oil and butter. Melt the butter before adding the onion. Cook for 5 minutes or until translucent, stirring frequently.

Gently stir in 1 tablespoon rosemary and all of the garlic, salt, pepper and beans. After garlic is fragrant, about 4 to 5 minutes, add 4 cups broth. Just before the mixture boils, reduce heat to medium-low and simmer, uncovered, for 20 minutes.

Remove from heat and let sit for 10 minutes. Puree mixture with an immersion blender or by carefully transferring the hot soup into a blender in small batches. Add remaining 1 cup broth to thin soup, if necessary.

Once soup is pureed, return to saucepan and turn heat to medium-low. Add cream, stirring to combine, and return soup to a simmer. Add salt and pepper to taste and top with remaining chopped rosemary. Serve immediately.

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