Rosemary Bean Soup
Serves 4
| 1 cup diced onion 2 tbsp. butter or trans-fat free margarine 1 tbsp. minced garlic 2 cans (15 oz.) white beans (cannellini or great northern) 4 cups water/bean juice/stock |
¼ cup minced/grated ginger root ¼ cup low sodium tamari (soy sauce) 1 tbsp. finely chopped fresh rosemary 1 large carrot, cut into four pieces |
In a heavy-bottomed large pot, sauté onions in butter until golden brown. Add garlic and sauté 2 minutes more. Add rest of the ingredients to the sautéed onion mixture. Bring to a boil, then reduce heat to a simmer. Cook for about 30 minutes. Remove the carrot pieces and about ¼ to ½ of the soup. Purée in a blender or food processor until smooth. Return to the pot and stir well. Taste and adjust seasonings as desired.