White Bean Soup


1 Tbs Olive Oil

1 Onion, finely chopped

1 Carrot, chopped

2 Clove Garlic

1 (16 oz) cans of White Kidney Beans, rinse & drain

(if you prefer using dry beans, soak the night before)

2 1/2 Cups Chicken Broth

2 tsp Salt

1 tsp Pepper

Fresh Rosemary, finely chopped

1 Spoonful of Green Tomato Chutney

Begin by heating oil in a large saucepan. Add the onion, carrot, celery, salt and pepper and cook for about 10 minutes or until everything is tender. Add garlic and rosemary and continue cooking for about 30 seconds. Be careful not to burn the garlic. Add the white kidney beans and chicken broth. Bring to a boil and cook for about 15 minutes. Remove some of the beans and set aside. Blend remaining mixture with an immersion blender or transfer to a standing blender. Time to add those beans back in for some texture! Top it off with our Green Tomato Chutney when serving.