Rosemary White Bean Soup

Recipe courtesy of The Barefoot Contessa Cookbook

Ingredients

• 1 pound dried great northern beans
  
• 3 onions, chopped (4 cups)
  
• 3 tablespoons extra-virgin olive oil
  
• 2 garlic cloves, minced
  
• 1 large branch fresh rosemary, 6 to 7 inches
  
• 1 pound mild pork sausage
  
• 2 quarts reduced sodium chicken broth
  
• 1 bay leaf
  
• 2 teaspoons kosher salt
  
• ¼ teaspoon black pepper
  

Directions

1. In a large bowl, cover the beans with water. Soak in the refrigerator overnight. Drain.
   
2. In a medium skillet, brown the sausage, breaking apart with a wooden spoon. Drain off fat and set aside.
   
3. In a large dutch oven, heat olive oil over medium heat. Add onions and sauté 15 minutes, or until tender. Add the garlic, rosemary, and sausage. Cook for 3 minutes. Add the beans, chicken broth, and bay leaf. Bring to a boil, cover, and simmer for 1 ½ hours. Uncover and mash the beans lightly with a potato masher. Simmer an additional 30 minutes. Stir in salt and pepper. Serves 6.

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