Rosemary-White Bean Soup
Submitted by Sue Lowes on Feb 24, 2010

Pureed soup with a hint of rosemary

Servings:
4

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 onion, finely chopped
2 garlic cloves, finely chopped
3 (16 oz) cans navy beans, rinsed and drained
3 to 4 cups reduced-sodium chicken broth
2 (2-inch) sprigs fresh rosemary

Directions:
In a lightly oiled large saucepan, saute onion for 5 minutes or until softened. Add garlic and saute for 1 to 2 minutes. Add beans and 3 cups broth and bring to a boil. Reduce heat, add rosemary and simmer for 15 minutes.

Cool slightly; remove rosemary and puree in a blender until smooth. Add additional broth if necessary

Cook's Notes:
For a vegetarian soup, use vegetable stock.