Serve abasket of warm, homemade breadwith the soup and you have a hearty dinner.
To keep the sodium count low, be sure and purchase low-sodium beans and low-sodium chicken stock.
1teaspoonfinely chopped fresh rosemary
34teaspoonkosher salt
12teaspoonblack pepper
3(15-oz.)
Credit: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Emily Nabors Hall
bunch)
Shaved Parmesan cheese
Directions
Heat oil in a Dutch oven over medium-high.
Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.
Add garlic, rosemary, salt, and pepper.
Cook, stirring constantly, 1 minute.
Add beans, broth, and bay leaf.
Bring mixture to a boil over high.
Reduce heat to low; simmer, stirring occasionally, 15 minutes.
Remove and discard bay leaf.
Ladle 2 cups mixture into a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until completely smooth, 1 minute.
Return pureed mixture to remaining soup in saucepan, and bring to a simmer over medium-high.
Cook, stirring often, until wilted and slightly softened, 2 to 3 minutes.
