Here’s a quick and easy weeknight meal. Make it vegan by substituting vegetable broth for the chicken broth and removing the cheese. Whenever I make soup, I make extra to freeze into single serving containers. Then I take them for lunch and keep them on my desk to defrost all morning. So convenient and healthy.
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 tablespoon chopped rosemary
1 teaspoon crushed red pepper
3 cans cannellini beans, drained and rinsed
4 cups chicken stock
1/4 cup grated parmesan cheese plus more to sprinkle on top
1 tablespoon fresh lemon juice
Salt and pepper to taste.
Preparation
In a large pot, heat olive oil over medium high heat. Add onions and sauté until soft, about 7 minutes. Add garlic, rosemary and crushed red pepper and sauté for another 2 minutes. Then add beans and chicken stock and bring to a boil. Simmer for 20 minutes more. Blend until smooth (I use an immersion blender for this). Then stir in lemon juice, parmesan cheese and salt and pepper to taste. For this amount of soup, I would start with 1/4 teaspoon of salt and add more if I find that I need more. Ladle into bowls and garnish with more parmesan cheese. Serve hot.
