White Bean and Rosemary Soup
 
Makes 8 to 10 servings
Ingredients
  • 1 (16-ounce) package dried white beans, sorted
  • 2 tablespoons olive oil
  • 2 sweet onions, chopped
  • 4 cloves garlic, minced
  • 3 (4-inch) sprigs fresh rosemary
  • 3 (32-ounce) cartons chicken broth
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 cup chopped walnuts
  • 2 tablespoons chopped fresh rosemary
  • 1½ teaspoons lemon zest
Instructions
  1. In a large bowl, combine beans and water to cover by 2 inches; cover with plastic wrap, and refrigerate overnight.
  2. In a large Dutch oven, heat olive oil over medium heat. Add onion, garlic, and rosemary; cook, stirring occasionally, until onion is tender, about 10 minutes.
  3. Drain beans and add to pot along with broth, pepper, and salt. Bring to a boil over medium-high heat; reduce heat and simmer until beans are tender, 1½ to 2 hours. Discard rosemary sprigs.
  4. In the container of a blender or using an immersion blender, process soup until smooth.
  5. In a small bowl, stir together walnuts, rosemary, and lemon zest.
  6. Ladle soup into bowls, and top with walnut mixture.
Recipe by Victoria at https://victoriamag.com/white-bean-rosemary-soup-recipe/