Appetizers / Soups / Salads

Rosemary, Parmesan White Bean Soup is for Soup.

Rosemary, Parmesan White Bean Soup takes 15 minutes to prepare.

Rosemary, Parmesan White Bean Soup takes 20 minutes to cook.

Rosemary, Parmesan White Bean Soup makes 6 servings.

The ingredients for Rosemary, Parmesan White Bean Soup are:

1 1/2 C. dried white beans
3 TB Olive Oil
1 Yellow Onion, finely chopped
1 carrot, peeled and finely chopped
2 cloves Garlic
1 tsp Fresh Rosemary, minced
7 C. Chicken stock
1/2 C. Parmesan, shredded
1 TB Fresh Parsley, chopped
salt & pepper to taste

Here is how you make Rosemary, Parmesan White Bean Soup:

Pick through dried beans, discarding any damaged beans or stones. Rinse beans. Place in large bowl, add plenty of water to cover and let soak 3 hours. Drain and set aside.In Lg. Soup Pot on Medium Heat- Saute Olive Oil, Carrot, Celery--10 minutesAdd Garlic & Rosemary-Saute 3 minutesAdd Drained Beans & Chicken Stock-Bring to BoilReduce heat to Low, simmer uncovered 1-1 1/2 hours.Remove from heat, let cool slightlyPlace 1/3 of Bean Mixture in blender-puree until smoothReturn Puree to Soup and reheat gently.Season with Salt & PepperLadle into individual serving bowls. Garnish with Parmesan cheese and Parsley.*Cooking Variation 1: Soak and Drain Beans as instructed above, saute vegetables as instructed above. Add remaining ingredients in pressure cooker.Cook on medium-high until full pressure,Reduce heat to medium-low for 6-8 minutes. Remove from heat, allow pressure to reduce or run under cold water to release pressure.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user SUPERTAMI.

The nutritional information for Rosemary, Parmesan White Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 159.4

• Total Fat: 5.6 g
• Cholesterol: 12.4 mg
• Sodium: 1,285.6 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 3.9 g
• Protein: 9.8 g

Rosemary, Parmesan White Bean Soup is Italian cuisine.