White Bean Soup

Name: White Bean Soup
Yield: 6
Ingredients: 2 cups of white beans; 8 cups of chicken broth; 1 medium onion; 1 medium carrot, cut into halves; 1 sprig of rosemary; 1/2 teaspoon of oregano; 1 head of garlic, without the outer skin; 1 teaspoon of salt; 1 tablespoon of olive oil; 3 medium tomatoes, seeded and chopped; 1/2 cup of chopped parsley

1
2 cups of white beans
2
8 cups of chicken broth
3
1 medium onion
4
1 medium carrot, cut into halves
5
1 sprig of rosemary
6
1/2 teaspoon of oregano
7
1 head of garlic, without the outer skin
8
1 teaspoon of salt
9
1 tablespoon of olive oil
10
3 medium tomatoes, seeded and chopped
11
1/2 cup of chopped parsley

Ingredients

1
2 cups of white beans
2
8 cups of chicken broth
3
1 medium onion
4
1 medium carrot, cut into halves
5
1 sprig of rosemary
6
1/2 teaspoon of oregano
7
1 head of garlic, without the outer skin
8
1 teaspoon of salt
9
1 tablespoon of olive oil
10
3 medium tomatoes, seeded and chopped
11
1/2 cup of chopped parsley

Directions

1
Let the beans soak for a day or two
2
Drain and place in a pot
3
Add the broth, onion, carrot, rosemary, and oregano
4
Bring to a boil, then reduce heat and simmer until the beans are cooked
5
After 30 minutes of cooking, add the garlic and salt
6
When the soup is almost ready, heat the olive oil in a pan
7
Add the tomatoes and cook for a few minutes
8
Add the parsley
9
Remove 1 1/2 cups of beans and vegetables from the broth
10
Separate the garlic cloves and remove the skins
11
Blend the mixture in a blender with some of the broth, vegetables, and garlic
12
Return the mixture to the pot
13
Add the tomato and simmer
14
Serve six portions.