White Bean Soup with Pasta and Rosemary Oil
A hearty white bean soup with pasta served with a drizzle of rosemary oil and shavings of parmesan cheese on top.
Yield: 8 servings
For the rosemary oil
  • ½ cup extra virgin olive oil
  • 2 tbsp minced fresh rosemary
  • 2 garlic cloves
For the soup
  • 2 tbsp olive oil
  • 1 tbsp minced fresh rosemary
  • 1 onion, diced
  • 2 carrots, diced
  • 5 garlic cloves, minced
  • ⅓ cup parsley, minced
  • 3 cups cooked white beans
  • 6 cups vegetable broth
  • 1 lb small pasta
  • parmesan cheese, to garnish
  1. To make the rosemary oil, heat the olive oil with the rosemary and whole garlic cloves in a small pan over medium heat until the garlic begins to brown, about 3 minutes. Remove from the heat and set aside.
  2. For the soup, heat the oil with the rosemary in a Dutch oven or soup pot over medium heat. Add the onion and carrots, and cook until the onion is translucent and just starting to caramelize, about 10 minutes. Stir in the garlic and parsley. Cook for a few more minutes. Add the beans to the pot along with 6 cups of vegetable broth. Bring to a boil, then lower and simmer for 20-30 minutes to allow flavors to meld.
  3. Meanwhile, cook pasta according to package directions in salted water and drain. Stir the cooked pasta into the soup. Season to taste with salt and black pepper. Ladle into bowls and top with drizzles of the rosemary oil and parmesan shavings.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/02/white-bean-soup-with-pasta-and-rosemary-oil.html