White Bean and Rosemary Soup

By jads8627

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil, plus more for drizzling
• 1 large onions, chopped (about 2 cups)
• 2 carrots, peeled and cut crosswise into 1/4 inch coins
• 2 stalks celery, cut into 1/4 inch slices
• 4 cups chicken broth or vegetable broth
• 2 cans (14.5 ounce) white beans, drained, rinsed, and drained again
• 2 tablespoons chopped, fresh rosemary

Details

Adapted from foodnetwork.com

Preparation

Step 1

1. In a large saucepan, heat butter and 2 tablespoons olive oil over medium heat. Add onion, carrots, and celery, and cook until tender, about 10 minutes. Add broth and remaining half of garlic and bring to a boil; reduce heat and cook 20 minutes, until carrots are very tender. Add drained beans and rosemary, cook 10 more minutes.
2. With an immersion blender or in a food processor fitted with knife blade, purée half the soup until smooth. Stir to combine. Serve in bowls topped with croutons and drizzled with remaining olive oil.