In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, about 5–10 minutes. 10 Minutes
Add the garlic and cook over low heat for cook over low heat for 2 more minutes. 2 Minutes
Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30–40 minutes, until the beans are very soft. 40 Minutes
Remove the rosemary branch and the bay leaf. In small batches, purée in a food processor, or leave soup in pot and use hand blender to purée.
Return soup to the pot to reheat. Add greens and cook until they are wilted. If you are using escarole or kale, they will need a few minutes longer than more tender greens. Season with salt and pepper.
Ingredients
Directions
In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, about 5–10 minutes. 10 Minutes
Add the garlic and cook over low heat for cook over low heat for 2 more minutes. 2 Minutes
Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30–40 minutes, until the beans are very soft. 40 Minutes
Remove the rosemary branch and the bay leaf. In small batches, purée in a food processor, or leave soup in pot and use hand blender to purée.
Return soup to the pot to reheat. Add greens and cook until they are wilted. If you are using escarole or kale, they will need a few minutes longer than more tender greens. Season with salt and pepper.