White Bean and Rosemary Soup

White Bean and Rosemary Soup

6 Portions

Ingredients

2 sprigs rosemary

salt

250 grms canellini beans soaked in cold water overnight

4 tbsp olive oil

2 onions finely diced

2 cloves garlic chopped

1 tbsp tomato puree

sea salt and pepper

Prepare the rosemary oil by removing the leaves from the stalks reserve the

stalks for use in the soup. Place the leaves into a processor and blitz with a good

pinch of salt then add 150 mls of olive oil and blitz again then leave to one side

and allow to infuse for a while.

For the soup drain them from the water in which they were soaking and bring

them to the boil in a large pan. Cook them like this for 10 mins removing any

foam which may appear on the surface. Then drain completely.

Now start to cook them again in 1.5 lts of water. Throw in the rosemary stalks

and as soon as the soup comes to the boil turn it down to a simmer over a low

heat. The beans will take between 1-2 hours. After 1 hour check for tenderness.

What ever you do never salt dried pulses while you are

cooking as this causes toughness.

Heat the 4 tbsp of oil in a separate pan. Add the onions and garlic and cook over

a low heat for at least 30 mins but do not allow them to brown.

When the beans are tender remove them from the heat and place 1/3 into a

blender and blitz. This will give a creamy appearance to the soup. Add this to the

remainder of the beans then add the onion and garlic mixture. Stir in the tomato

puree and return to the heat to cook for a further 20 mins or so then season with

salt and pepper.

To serve drizzle with the strained rosemary oil and serve with chunks of bread.