White Bean Soup with Rosemary


6 servings


Ingredients:


2 tbsp. Olive oil
1 cup Diced onion
1 Carrot, peeled and sliced
1 Celery stalk, sliced
2 tbsp. Minced garlic
1/2 cup Diced country ham
3/4 lb. Dried cannellini or navy bea
2 tbsp. Fresh chopped rosemary (2 t
8 cups Chicken stock
1/2 tsp. Pepper
Salt


Instructions:


Heat the oil in a saucepan over medium heat. Add the onion, carrot,
celery, garlic and ham and sauté, stirring frequently, for 5 minutes.


Add the beans, rosemary, chicken stock and pepper and bring to a boil.


Simmer, covered, for 30 minutes. Taste the cooking liquid, and add
enough salt so that it becomes slightly salty (the amount needed will
vary depending on the type of ham used for seasoning).


Cover the pot and simmer for 40 to 60 minutes, or until the beans are
soft.


Purée the mixture in a food processor fitted with the steel blade or
in a blender. Serve hot. The soup can be made up to three days in
advance and refrigerated, covered.






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