Sun Oven White Bean Soup With Rosemary Recipes

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

SUN OVEN WHITE BEAN SOUP WITH ROSEMARY

Steps:

• Soak beans overnight and drain. Set Sun Oven out to preheat. Heat the oil in a large pot, add the onions and cook until softened and translucent, about 10 minutes. Stir in the garlic and cook for about 2 minutes. Add the drained beans, rosemary, broth, and bay leaf. Put a lid on the pot and transfer to the Sun Oven. Cook until the beans are very soft, 1 1/2 to 2 hours. Remove pot from the Sun Oven. Discard the rosemary and the bay leaf. Working in batches, puree the soup in a food processor or blender. Return the soup to the pot and gently reheat. Stir in the Parmesan cheese. Season to taste with salt and pepper. Ladle into bowls and drizzle a little olive oil on each serving.