White Bean and Rosemary Soup

Photographs by Christine Moss

A simple, yet deceptively rich and savory vegan bean soup infused with herbs of rosemary and thyme

~Chef Christine Moss, The Garden Cafe Woodstock

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Serves 4 

Ingredients: 

• 2 cans organic Great Northern Beans, with liquid
• 2 stalks celery diced
• 1 spanish onion diced
• 3 cloves garlic
• 1 small carrot washed, not peeled and cut into chunks
• 3 TBSP Olive Oil
• 4 cups vegetable stock (see TIPS for a simple recipe to make your own)
• 1 sprig fresh rosemary
• 1 TBSP dried thyme
• 2 bay leaves
• 2 Tsp salt
• 1 Tsp black pepper 

Rosemary infused olive oil

Directions:

1. Pour the olive oil into the bottom of a soup pot. Sauté the onion, garlic, celery and carrots for 10-12 minutes on a medium flame until they begin to get tender.
2. Add in the 2 cans of white beans along with the liquid in the cans. Stir together for about 1-2 minutes.
3. Add in the dried thyme, bay leaves, salt and pepper. Continue to stir.
4. Pour in the vegetable stock, increase the heat and bring the pot to a boil.
5. Once it reaches a boil, reduce the flame to low and simmer for 10 minutes. Stir every so often from the bottom.
6. Bruise and crush the sprig of rosemary between your fingers and add it to the pot. Continue to simmer for another 5-6 minutes, stirring 2-3 times.
7. Remove from the heat and let it rest for 5 minutes before serving. Taste and add more salt and pepper as needed.
8. Drizzle olive oil (rosemary infused if you have made some) over the top of each bowl.