White Bean and Rosemary Soup with a Parmesan Crisp

White Bean and Rosemary Soup with a Parmesan Crisp

Soup
Ingredients:
2 cans organic white (cannellini) beans
1 large yellow onion, thinly sliced
1/4 cup olive oil
3 cloves garlic
1 large branch of rosemary
1 quart chicken stock
1 bay leaf
Salt and pepper to taste
Champagne vinegar for flavoring

1. In a large stockpot over medium heat saute the onions with 1/8 cup of olive oil. Stir frequently to avoid burning or browning the onions. You want them soft and translucent. This usually takes around 10-15 minutes.

2. Add the garlic and stir until cooked (about 2 minutes). Be careful not to burn the garlic or it will leave a bitter taste. If the smell of garlic gets very pungent remove the pot from the heat to stop the cooking.

3. Add the beans, the stock, rosemary and bay leaf. Bring to a boil, then reduce to a simmer for 30 minutes.

4. Remove the rosemary and bay leaf. In batches, puree the beans and stock in a blender. Once smooth add puree back into the stockpot over low heat.

5. Add (1) remaining olive oil and (2) extra chicken stock to bring the mixture to your desired consistency.

6. Add between 3-4 Tablespoons of vinegar, tasting after each Tablespoon in order to brighten (but not overpower) the flavor of the soup. Salt and pepper. Serve hot.

Parmesan Crisp

Ingredients:
1/2 cup finely grated Parmesan cheese

1. Preheat oven to 375 F.

2. On a baking sheet lined with parchment paper (or a silicone mat) make six 3-inch wide circles of cheese.

3. Bake between 10-15 minutes, but watch closely...once they start to brown and bubble pull out. Remove from the baking pan before they set. Garnish in soup and serve!