White bean soup with rosemary

Ingredients

Quantity		Ingredient
2	tablespoons	Olive oil
1	cup	Diced onion
1		Carrot, peeled and sliced
1		Celery stalk, sliced
2	tablespoons	Minced garlic
½	cup	Diced country ham or prosciu
¾	pounds	Dried cannellini or navy bea
2	tablespoons	Fresh chopped rosemary (2 t
8	cups	Chicken stock
½	teaspoon	Pepper
		Salt

Directions

HEAT THE OIL IN A LARGE saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add the beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning).

Recover the pot and simmer for 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. Serves 6 to 8. The soup can be made up to three days in advance and refrigerated, covered.

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