Quick White Bean Soup

• 6 Tbs. olive oil
• 1 stalk celery, finely chopped
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 clove chopped garlic
• 3 cups cooked white navy or cannellini beans
• 6 cups vegetable stock or water
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 plum tomatoes, finely chopped
• 4 sprigs fresh rosemary

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
2. Add celery, onion, carrot and garlic, and cook until they are softened.
3. Puree half the white beans with vegetable stock and remaining 4 tablespoons of olive oil.
4. Season with salt and pepper.
5. Add tomatoes to vegetables, and heat through.
6. Pour 1 cup of white bean puree into a soup bowl.
7. Spoon 2 tablespoons of vegetables into center of bowl.
8. Spoon 2 tablespoons of remaining white beans over vegetables.
9. Repeat until all ingredients are used up.
10. Garnish each bowl with rosemary sprig.
11. Serve soup hot.
12. Wine Suggestions
13. A roaring fire and a big glass of robust, slightly peppery California zinfandel, such as a Frey or Murphy-Goode, is the best way to enjoy this hearty winter dish.
14. If youre not up for such a heavy red wine, a Pinot Noir is another excellent option.
15. Try a Columbia Valley Canoe Ridge Estate Pinot Noir, filled with flavors of black cherry and blueberry, which is equally satisfying.

olive oil, celery, onion, carrot, garlic, beans, vegetable stock, kosher salt, freshly ground black pepper, tomatoes, rosemary

Taken from www.vegetariantimes.com/recipe/quick-white-bean-soup/ (may not work)