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Butter Bean/White Bean Rosemary Soup (Vegan)

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“Adapted from a Barefoot Contessa recipe out of what I had in the pantry and felt like using. It originally called for cannellini but I think any kind of white bean will work. I used butter beans and it came out awesome! I think I'll try this again livened up with a little tomato paste.”
READY IN:
40mins
SERVES:
4
YIELD:
4 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Rinse and drain the beans well.
  2. Put all the ingredients into a pot and bring to a boil. Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
  3. Remove the rosemary sprig and bay leaf after cooking. Puree to your liking in a blender or food processor, then garnish with some fresh parsley.

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