I needed fresh rosemary for a white bean soup. Bundled against the cold, I headed for the garden. Tucked under a blanket of snow, that sturdy little plant still thrives. When I brushed away the snow, not only the color, but also the smell of summer wafted out. Have to be proud of a plant with that much stamina!
Funny thing about rosemary. In my view, it’s one of those herbs that has to be fresh. No matter the quality of the spice merchant, the texture and flavor just can’t be duplicated in a dry version.
Simple White Bean Soup
2 small (or one large) can of white kidney beans (cannelloni beans)
large chopped onion
2 minced garlic cloves
quart of chicken broth
2 cooked links of Italian sausage, sliced in half moons (or kielbasa)
branch of fresh rosemary (4 or 5 inches long)
salt, pepper, red pepper flakes
- Saute the onion in a little olive oil until softened; add the garlic and cook for a minute more.
- Season with salt, pepper and a shake of red pepper flakes.
- Rinse the beans well and add them to the onions and garlic.
- Add the broth and fresh rosemary branch and bring to a boil.
- Reduce heat to low and simmer for about a half hour.
- Remove the rosemary branch. The leaves will have fallen off.
- At this point, you need to puree the soup with an immersion blender (my choice!) or a regular blender or food processor.
- Add the sausage pieces; reheat and check for seasoning.
