Italian White Bean and Rosemary Soup

Ingredients

• 1.5 cups cannellini beans, drained and rinsed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 2 cups vegetable broth
• 0.5 cup onion, diced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp grated Parmesan cheese(optional)

Instructions

1. 1

   Heat olive oil in a medium pot over medium heat. Add diced onion and cook 3-4 minutes until softened.

2. 2

   Add garlic and rosemary; cook 1 minute until fragrant.

3. 3

   Add cannellini beans and vegetable broth. Bring to a simmer and cook 12-15 minutes, mashing some beans against the pot for a creamier texture.

4. 4

   Season with salt and black pepper. Ladle into bowls and top with Parmesan if desired.