White bean soup with rosemary is lean and healthy. A sprig of fresh rosemary is a must; don't try to substitute any other herbs for it. Buns and chopped ham can be served with the soup.
It is necessary
- For five servings:
- - 5 glasses of water or broth;
- - 2 cups white beans;
- - 2 onions;
- - 3 cloves of garlic;
- - 2 tbsp. tablespoons of olive oil;
- - a sprig of fresh rosemary;
- - salt, ground pepper, bay leaf.
Instructions
Step 1
Soak white beans overnight or at least 6 hours, then drain. Pour white beans with clean water or any meat broth, add a sprig of fresh rosemary, a few bay leaves. Put on the stove, bring to a boil, reduce heat, continue cooking.
Step 2
Peel the onion and garlic, cut into small pieces, fry in hot olive oil until transparent (about 5 minutes over low heat), add the resulting frying to the beans in a saucepan.
Step 3
Cook for 30-40 minutes until the beans are tender, then remove the bay leaf and rosemary sprig. Rotate the contents of the pan with a hand blender (or simply piecemeal in a stationary blender). You will get a puree-like consistency. Season the soup with pepper and salt to taste. If the soup is too thick, you can dilute it with a little water or broth.
Step 4
White bean soup with rosemary is convenient to prepare in a slow cooker. In this case, you can soak the beans directly in it, then boil them in the stewing mode (1 hour). Just do not immerse the blender in the multicooker bowl so as not to damage it. You can serve the ready-made soup warm or chilled, placing slices of ham on top and serving buns separately.
