Tuscan White Bean Soup

4 teaspoons extra-virgin olive oil
2 cup carrot diced
2 cup celery sliced
2 cup onion diced
4 cloves garlic minced
4 teaspoons fresh rosemary, chopped or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 1/2 cup chicken broth defatted, low-sodium or vegetable broth
2 can (15 ounces) cannellini beans (great northern), lower sodium, rinsed and drained
4 cups water
Fresh rosemary sprigs, for garnish

In a large nonstick saucepan, warm the oil over medium heat. Stir in the carrot, celery, onion, garlic, rosemary, salt, and ground black pepper. Saute for 2 minutes or until the vegetables begin to soften.

Drizzle the vegetables with 2 tablespoons of the broth, reduce the heat to medium-low, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are very tender. Scoop out 3/4 cup of the vegetables and place in a small bowl. Cover with plastic wrap to keep warm; set aside.

Add the beans an water to the pan. Increase the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer. Remove the pan from the heat and, using a potato masher or whisk, mash the soup to a chunky texture. Ladle the soup into 4 bowls, then spoon some of the reserved vegetables on top of each serving.

Garnish with a rosemary sprig, if desired.

Yield: 4 large Servings

Number of Servings: 4

Recipe submitted by SparkPeople user MEANMUMMY.