Recipe Share!

When one has twenty-two inches of snow outside, it often results in baking and cooking extravaganzas. My mom made an amazing soup today, and we were discussing how nutritious, easy, and cost-effective it was. This soup is packed with protein and simple - and, we figured about $1.00 a serving, which is cheaper than canned soup. In our continued quest to take good care of our homes and families, I thought I would share this really, really good recipe:

Rosemary White Bean Soup (you can easily double this)
1 pound dried white cannellini beans (bulk food/co-op)
4 cups sliced yellow onions (3 cups worth)
1/4 cup olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches)
2 Quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Soak the beans (cover by at least 1-inch) in the refrigerator for six hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent (10-15 minutes). Add the garlic and cook over low heat for three more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes until the beans are very soft. Remove the rosemary branch and bay leaf. Pass soup through food mill or cuisinart w/steel blade. Return to pot, add salt and pepper to taste, and add chicken stock to thin as desired.