Creamy White Bean Rosemary Soup

• Gluten free
• Paleo

• Meat

  • 1 Bacon

• Produce

  • 1 Branch fresh rosemary off, large stem
  • 2 Garlic cloves
  • 4 cups Yellow onions

• Canned Goods

  • 1 1/2 qt Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 Cayenne pepper
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on thebakerchick.com

Description

Ingredients

• 3 15 oz cans white cannellini or great northern beans rinsed and drained.
• 4 cups sliced yellow onions (from 2 large onions)
• ¼ cup olive oil
• 2 garlic cloves, minced
• 1 large branch fresh rosemary off the stem
• 1½ quarts chicken stock
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• Cayenne pepper to taste (optional)
• Bacon for topping

Directions

• In a 5-6 qt. large stock pot or dutch oven heat the olive oil on medium high heat. Add the onions and cook for about 15 minutes- or until soft and golden. Add the garlic and cook for another few minutes.
• Add the beans, broth, rosemary, salt & pepper. Bring to a boil, and then simmer for about 20 minutes. Use an immersion blender, food processor, or regular blender to purée the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon.