Sun Oven White Bean Soup With Rosemary Recipes

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 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 to 15 minutes. Add the garlic and cook over low heat for 3 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 the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

WHITE BEAN SOUP WITH ROSEMARY AND PARMESAN

Steps:

• Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
• In large pot over medium heat, warm olive oil.
• Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
• Add garlic and rosemary and continue to saute for 3 minutes.
• Add drained beans and stock.
• Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
• Remove from heat and let cool slightly.
• 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.
• Season to taste with salt and pepper.
• Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.