WHITE BEAN, TOMATO AND ROSEMARY SOUP

WHITE BEAN, TOMATO AND ROSEMARY SOUP image

Yield 8 cups

Number Of Ingredients 14

1 3/4 cups cannellini beans
1 bay leaf
1 sprig (4") rosemary
1 small head garlic
9 plum tomatoes
1 small onion
1/2 small stalk celery
1/2 small carrot
4 teaspoons extra-virgin olive oil
2 teaspoons minced rosemary
2 quarts chicken or vegetable broth or stock
4 teaspoons balsamic vinegar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

Steps:

- Place the beans, bay leaf, and rosemary sprig in a small soup pot and add enough water to cover. Simmer until the beans are tender, 1 hour, adding more if necessary. Remove from the heat and let the beans cool in the liquid. Strain off the liquid and set the beans aside. - Preheat the oven to 350 F. Lightly oil a baking pan. - Remove the top of the garlic head to expose 1/4 inch of the cloves and place in the baking pan. Halve the tomatoes lengthwise and add to the pan. Roast until the garlic is soft and lightly browned, about 40 minutes. Let cool. Squeeze the garlic head to extrude the garlic or individually peel the cloves. Set aside. - Peel and cut the onion, celery and carrot into small dice. Heat 1 tablespoon oil in a small soup pot. Add the diced vegetables, cover, and cook over low heat until soft but not browned, 20 minutes. - Add the beans, garlic, tomatoes (reserving 8 halves for garnish), minced rosemary, and broth and simmer for 15 minutes. Puree the soup with an immersion blender until smooth. If the soup is too thick, thin with additional broth. If it's too thin, return to the heat and cook until reduced to the desired consistency. Add the vinegar, the remaining 3 tablespoons oil and the salt and pepper. - Ladle 1/2 cup soup into each bowl, then top with a roasted tomato half, add some freshly ground pepper, and drizzle with a bit of oil. - (Extra Final Touch) Stir 1 teaspoon pesto into each bowl just before serving.