INGREDIENTS
1/4 cup good olive oil
4 cups diced yellow onions
2 garlic cloves, minced
2 teaspoons Gray Celtic Sea Salt or Himalayan Pink Salt
1/2 teaspoon freshly ground black pepper
2 quarts mushroom stock
1 large branch fresh rosemary
1 bay leaf
16 ounces canned white cannellini beans, drained and rinsed
INSTRUCTIONS
-In a large pot, saute the onions in the olive oil over low-medium heat until translucent, about 10 to 15 minutes.
-Add the garlic and cook over low heat for 3 more minutes.
-Add the salt, pepper, mushroom stock, whole rosemary branch, bay leaf, and the white beans.
-Cover, bring to a boil, and simmer for 10-15 minutes.
-Remove the rosemary branch and the bay leaf.
-Place the soup in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
-Return the soup to the pot to reheat.
-Add additional salt and pepper, to taste.
