White bean soup with rosemary Recipe

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White bean soup with rosemary

Artist:	_	Yield:	6
Categories:	Soups & Stews	Rating:	0
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Ingredients:

2	tbsp	Olive oil
1	cup	Diced onion
1		Carrot, peeled and sliced
1		Celery stalk, sliced
2	tbsp	Minced garlic
1/2	cup	Diced country ham or prosciu
3/4	lbs	Dried cannellini or navy bea
2	tbsp	Fresh chopped rosemary (2 t
8	cup	Chicken stock
1/2	tsp	Pepper
		Salt

Procedures:

1	Heat the oil in a large saucepan over medium heat.
2	Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes.
3	Add the beans, rosemary, chicken stock and pepper, and bring to a boil.
4	Simmer, covered, for 30 minutes.
5	Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning).
6	Recover the pot and simmer for 40 to 60 minutes, or until the beans are soft.
7	Puree the mixture in a food processor fitted with the steel blade or in a blender.
8	Serve hot.
9	Serves 6 to The soup can be made up to three days in advance and refrigerated, covered.