Bean Soup With Rosemary And Parmesan

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 cups dried small navy beans
• 3 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh rosemary, minced
• 7 cups chicken stock or 7 cups vegetable stock
• salt, to taste
• fresh ground pepper, to taste
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 place beans in bowl or pot and add plenty of water to cover beans. soak overnight. drain beans, discarding water, and set beans aside.
• 2 in large pot over medium heat, warm olive oil.
• 3 add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
• 4 add garlic and rosemary and continue to saute for 3 minutes.
• 5 add drained beans and stock.
• 6 bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
• 7 remove from heat and let cool slightly.
• 8 place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. puree until smooth. return the puree to soup and reheat gently.
• 9 season to taste with salt and pepper.
• 10 ladle soup into individual bowls. garnish with freshly grated parmesan cheese and parsley.