Creamy Tuscan White Bean & Garlic Soup with Rosemary

Happy Soup Wednesday! With all of this crazy cold weather, there's no better time to enjoy soup than now.

-2 tablespoons butter
-1 tablespoon olive oil
-1/2 medium onion, diced (about 1 cup)
-2 teaspoons chopped rosemary
-1/4 teaspoon kosher salt
-4 cloves garlic, cut in half
-2 (15-ounce) cans cannellini beans, drained and rinsed
-3 cups vegetable broth (low-sodium recommended)
-1/2 cup heavy whipping cream
-Additional coarse salt and freshly ground black pepper

In a medium saucepan heat the olive oil and butter. Once the butter has melted, add the onion. Cook, stirring occasionally, until the onion is translucent and tender, about 5 minutes.

Next  stir in the rosemary, garlic, 1/4 teaspoon kosher salt, and beans, and cook for another minute.

Add 3 cups vegetable broth and bring to a simmer. Simmer uncovered until the garlic is tender, about 20 minutes.

After the 20 minutes has passed, use an immersion blender to puree the soup. Return to the heat, add in the heavy whipping cream as well as additional seasoning to taste.

This got mixed reviews. I thought it was just okay. I was expecting the garlic and rosemary to be a little more prevalent in the flavoring. I thought it was just a little bland. Dave enjoyed it and liked the texture. He was also fighting off a cold when I made this so he happily consumed all of the leftovers as well. 


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