White Bean Rosemary Soup

Matthew:  This is one of my all-time favorite soups, mostly because I really love rosemary.  I use this recipe from Ina Garten with a few adjustments.  I only use one large onion and probably about 1/8 cup olive oil.  Also, instead of putting in sprig of rosemary, I chop it up finely and put it in.  I probably use 4-5 sprigs total.  This time around, I used dried beans, like the recipe calls for, but I’ve also made it with canned beans.  I was excited to make this soup, because I wanted to get some use out of my new immersion blender.  It worked great and didn’t make a mess at all!  It’s much better than using a regular blender.  The soup turned out great and went perfectly with some crusty bread.  I froze several containers of it (pictured above) so I could pull them out of the freezer for a quick dinner.


3 responses to “White Bean Rosemary Soup

  1. The soup sounds really good. Thanks for bringing some home. I’m looking forward to trying it.

  2. I like rosemary a lot too. This sound like a really good, but simple recipe. I think I’ll start looking for some dried beans so I can try it!

  3. Can’t wait to try it!

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