1 Tbsp olive oil
1 Tbsp butter (or more olive oil)
1 yellow onion, diced
2 garlic cloves, sliced as thin as possible
1 Tbsp chopped rosemary (use fresh, not dried)
2 15 oz jars white beans such as cannellini, navy, or great northern
1/2 cup dry white wine
4 cups chicken stock
1/2 cup heavy cream (or less if you are counting calories)
Salt and pepper to taste
- Set a soup pot over medium-low heat. Add olive oil, butter, onions, and a generous pinch of salt. Cook until translucent and completely tender stirring occasionally, about 15 minutes.
- Add the garlic and rosemary and continue to cook stirring occasionally until garlic is tender, about 5 minutes.
- Drain the beans and rinse in a colander. Add the beans and the wine to the pot. Turn up the heat to high and bring to a simmer. Add the stock, cover, and bring to a simmer. Turn down the heat to medium-low, uncover and simmer 30 minutes. Stir in the cream. Season to taste. Puree with a blender. Pour into bowls and drizzle with a good quality olive oil (optional). Serve.