Butter Bean/White Bean Rosemary Soup (Vegan)

• 1 quart vegetable stock (or broth, water if lacking either)
• 1 (15 ounce) can butter beans
• 1 large white onion, chopped
• 1 garlic clove (or 1/8-1/4 tsp garlic powder)
• 1 teaspoon sea salt
• 14 teaspoon white pepper (black works fine too)
• 1 large rosemary sprig
• 1 bay leaf

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

vegetable stock, butter beans, white onion, garlic, salt, white pepper, rosemary sprig, bay leaf

Taken from www.food.com/recipe/butter-bean-white-bean-rosemary-soup-vegan-495039 (may not work)